Once the 1:28 cycle is over, turn the dough out of the pan and onto a floured surface. Stretch and fold. Remove the paddles from the pan. Return the dough to the pan and add the remaining 2 teaspoons of sesame seeds by lightly patting them onto the dough (it’s okay if they roll off; they will bake into the sides and bottom of the bread, too). Allow for a second rise: you can do this in the bread machine for 2 to 4 hours or do so in a bread proofer set to 84°F for 1 to 2 hours.
Once the second rise is complete, return to the bread maker. Choose the 1-hour bake-only cycle (adjust the crust style to light, medium, or dark).
Once baking is complete, gently flip the pan over to release the bread onto a baking/cooling rack. Allow the bread to cool for at least an hour.
If you don't have a bread machine
Knead the bread using your favorite method (stand mixer, food processor, by hand). Allow the bread to rise (it should double in size).
Once risen, turn the dough out of the pan and onto a floured surface. Stretch and fold. Add the remaining 2 teaspoons of sesame seeds to the bowl or proofing basket that you will use for the second rise. Transfer the dough to the bowl or proofing basket. Allow for a second rise. Cover the bowl with a tea towel on a counter or place for 2 to 4 hours or in a bread proofer set to 84°F for 1 to 2 hours.
Preheat the oven to 500°F - one hour before baking - with a cast iron dutch oven in the oven.
Transfer the bread to the dutch oven. Score, mist with water, cover and bake for 20 minutes. After 20 minutes, remove the cover, reduce the heat to 475°F, and bake for 10 minutes longer. Check the internal temp (you want 190° to 200°F). Continue baking until the desired internal temperature is achieved (checking every 5 minutes).