Combine soaker ingredients the night before baking (or at least 3 hours before). Cover with plastic wrap and let sit on the counter at room temp.

For the dough, add warm water and 2 cups of the flour (in mixer if you have one) and briefly mix. Add the salt, oil, honey, dough conditioner, yeast, and soaker, mixing again. Leave the mixer on while you gradually add the rest of the flour, until the dough starts to pull away from the sides of the bowl. Mix for 10 minutes (knead by hand if you don't have a mixer).

While bread is mixing, preheat the oven to 150 F and lightly grease pans. Grease a counter surface as well for rolling out the dough. If you're hand-mixing, do this before.

After mixing, place dough onto greased counter and divide in two equal pieces, forming each into a circle. Cover the one you aren't working with with plastic wrap or towel.

To form your loaf, flip dough over and punch it down with your flat fist (palm down) and fold into thirds. Turn it over again and roll with a rolling pin into a long rectangle, about the width of your pan. Turn it over one last time and roll briefly (pressing any air bubbles out of the edges as well). Then roll it up with your hands and fingers, using your little fingers to keep the ends in as you roll. Pinch the seam and tuck in the ends, pinching them together. Place in your pan seam down. Repeat with second loaf.

Place into preheated oven, turn off the oven, and let bread rise for 25 minutes. Then turn on the oven to 350 F (do not take bread out) and bake for 30-35 minutes. After baking, remove immediately from pans and cool on wire rack.