Mix flour, instant yeast, and salt. Add water, mix until moistened.

Place in oiled bowl, cover. Rest 1 hour at room temp, then refrigerate 12 hours for slow fermentation.

Combine all dry ingredients in mixer bowl.

Cut cold pre-ferment into chunks, add with water.

Kneading on speed 1 for 5 min, then speed 2 for 4-6 min until dough cleans bowl.

Add room-temp butter.

Continue kneading on speed 2 for 3-5 min until smooth, elastic, and slightly tacky.

Place in oiled bowl, turn to coat. Cover with plastic wrap.

Rise at room temp ~1 hour until nearly doubled.

Turn onto floured surface. Divide in two equal pieces.

Shape into rounds, rest 25-30 min.

Flatten each into rectangle, fold lengthwise into thirds, roll into tight log.

Place seam-down in greased loaf pans.

Cover loosely with floured plastic wrap.

Proof 1-2 hours at room temp until dough rises above rim of pan.

Turn onto floured surface and divide in two equal pieces.

Shape into rounds and rest 25-30 minutes.

Flatten each into rectangle, fold lengthwise into thirds, roll into tight log.

Place seam-down in greased 9x5 inch loaf pans.

Preheat oven to 350°F (180°C).

For crustier loaf, add 3-4 ice cubes to hot pan on oven floor.

Bake 35-40 min until golden brown. Rotate pans halfway through.

Cool in pans on wire rack 5 min. Remove from pans. For softer crust, brush tops with melted butter. Cool completely before slicing.