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Make the stiff sweet starter: In a small jar, mix 15 g sourdough starter, 15 g honey, 30 g water, and 60 g bread flour until it forms a ball. Knead outside of the jar to fully incorporate the ingredients. Cover loosely and let ferment at room temperature until morning.
Make the tangzhong: Mix 35 g bread flour and 175 g whole milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until thickened and reaches 150°F (65°C). Cover and refrigerate until morning.
Mix the dough: In stand mixer bowl, combine All of the stiff sweet starter, All of the tangzhong, 225 g cold water, 75 g honey, 25 g avocado oil, 575 g high-protein bread flour, and 12 g salt. Mix on speed 1 for 1-2 minutes until ingredients come together, then increase to speed 2 and mix for 10-15 minutes, or until dough reaches a weak windowpane.
Bulk fermentation: Transfer to lightly oiled bowl, cover, and let rise on counter until evening (8-12 hours). Rise should be about 40%. Refrigerate until shaping to slow rise and firm up dough for shaping.
Shape the dough: If not using a nonstick bread pan, lightly oil it. Bring dough out of the fridge and turn it onto work surface. Using a rolling pin, roll dough into rectangle slightly narrower than pan width. Roll up the dough tightly, pinch the seams on each end, and place your dough log seam-side down in bread pan.
Second rise: Cover and let rise on the counter, overnight, until very puffy and the dough is even with the height of the pan rim (approximately 8-12 hours).
Bake: Preheat oven to 350°F (175°C). Bake uncovered 40-45 minutes until internal temperature reaches 200-205°F (93-96°C). Once done, immediately brush hot loaf with 1 tbsp butter. Cool in pan 5-10 minutes, then turn out onto rack. Cool completely before slicing (1-2 hours).