1Add the bulk of the flour to a large mixing bowl. Whisk the flour and make a well in the middle. Set aside.

2Make the scald. Add water to a small saucepan. Bring to a boil and turn off the heat. Add flour, agave syrup, olive oil and salt.

3Whisk to combine. Add cold water to the roux and whisk until smooth. This will lower the temperature.

4Add yeast. Whisk to dissolve.

5Add the scald to the flour.

6Mix to combine using a spoon, a spatula or a dough scraper. Mix until the dough is smooth and doesn't have any lumps. Cover the bowl with clingfilm and place in the fridge to chill for 30 minutes.

7Take out of the fridge.
Fold 8 times clockwise. 
Cover and chill for 30 minutes in the fridge.
Fold 8 times again.
Cover and return to the fridge.

8Cold ferment in the fridge for 12-24 hours. You can take it out any time after the 12 hour mark and before 24 hours are up.

Transfer the dough onto a flat clean surface.

9Split the dough into 4 equal portions using your hands or a dough scraper.

10Tuck each one into a ball and roll.

11Place on top of a baking tray lined with baking paper.

12Cover with a kitchen towel and allow to rest for 2 hours. They will double in size.

13Preheat the oven to 160°C (360°F) Fan. Brush the buns with milk and sprinkle with sesame seeds.

14Bake the buns in the middle of the oven for 25 minutes. Allow to cool before slicing.

15Transfer to a plate.