Transfer the dough to the bowl of your stand mixer.
Add the rest of the ingredients. Using the hook attachment, mix on medium speed for about 15 minutes or until shiny and elastic.
Remove from the mixer, cover the bowl with a towel, and let rest until doubled in size, usually about an hour or two.
Butter 2 loaf pans. Mine are 29x10x7.5 cm.
Take the dough out of the bowl and split it in half. Roll each half into a log shape; it doesn't have to be perfect.
Place each log into a buttered loaf pan and press the dough into the pan.
Cover with a towel and let rise until the dough almost reaches the edge of the pan, about an hour or two.
Place the pans on a baking tray, then cover with a piece of parchment paper. Place another baking tray on top.
Bake at 175°C/350°F for an hour. The internal temperature should be above 98°C/208°F.
Once baked, immediately knock out the loaves from the pans and let cool on wire racks. The bread will be quite sticky inside. Let rest for 24 hours before cutting into it.
