I made a few slight changes. I added an egg, as well as additional flour (at least 1 cup) until the dough didn't stick to the pan because the dough was too sticky due to the amount of buttermilk and egg. I stretched the dough 4 times after 30 minute rest, and repeated again after another 30 minutes. In the morning, after preparing, cutting and putting in a pan, I let it stand at room temperature until it rose 25%, not 100% and then put it in the oven for only 30 minutes. It was a nice texture and tasted delicious.
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