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Add dry ingredients and mix quickly
Add wet ingredients and mix with rubber spatula or hands
Knead dough on counter for about 5 minutes
Oil a clean container, place dough inside, and cover for 30 minutes
Perform four stretch and folds with wet hands, rotating bowl between each fold
Cover dough and rest for another 30 minutes
Remove dough from bowl and divide into two equal portions of roughly 280g each
Form dough balls by pulling dough into itself and pinching seams shut
Lightly oil two containers, place dough balls inside, cover, and refrigerate for 2 to 3 days
Remove dough from fridge and rest on counter for 30 minutes
Lightly flour both sides of dough balls
Flatten dough into rectangular oval shape
Fold top half about ⅔ down and press with palm
Fold bottom portion about ⅔ up and press with palm
Fold from top to bottom and pinch seams against counter
Pinch center seam tight and gently roll dough out to about 12 inches
Dampen smooth side of dough with wet towel and coat with sesame seeds
Lightly dust with flour to avoid sticking
Place loaves next to each other with a barrier and cover for 1 hour at room temperature
Preheat oven to 475°F
Place loaves on parchment paper and score four shallow cuts on each loaf
Cover with Lloyd's Detroit pan and bake for 12 minutes
Remove pan and bake for another 12 to 14 minutes