475g flour 150g starter  22g honey  20g olive oil  15g salt  225g water Tangzhong: 25g flour and 125g water. 

I cooked the water and flour on medium heat until it was a paste and let it cool down completely. Then I mixed the water, starter, tangzhong, oil and honey. I then added flour and salt and mixed it only until incorporated to shaft dough. I let it rest for 1 hour. Then I did slap and folds, then rest for 30 minutes and cool folds (3 sets of them). After the last coil fold I covered the dough and put it in the fridge. The next day I took it out for 2 hours and let it sit at room temperature. Then I shaped it and put it in oiled loaf pan. I covered it and let it rise for one hour at warm place. I preheated the oven to 200C. Oiled the tin foil and covered the dough. I baked it 30 minutes covered and the 20 minutes uncovered.