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To begin, mix all ingredients together until the dough forms a smooth, cohesive mass.
Cover the bowl and allow the dough to rest for one hour.
After the first rest, perform a set of stretch and folds by pulling the dough upward and folding it over itself.
Rest the dough for an additional hour and repeat this process two more times.
After the final fold, turn the dough out onto a lightly floured surface, press it gently into a rectangle, then roll it tightly into a log shape, tucking the ends underneath for a smooth finish.
Transfer the dough to a greased loaf pan and cover it to begin the final rise.
Allow the dough to rise at room temperature until it nearly doubles in size.
Once the dough has doubled, place the covered loaf pan in the refrigerator for several hours or overnight.
Preheat your oven to 375°F.
Once the oven is adequately heated, place the loaf pan on the center rack to ensure even baking.
The bread will take approximately 40 minutes to reach full doneness.
When the bread is removed from the oven, brush the top with melted butter.
Allow the loaf to cool at least partially in the pan before transferring it to a wire rack.