Day 1:

For the starter:

• Place the starter, water and flour into a stand mixer bowl and whisk to combine
• Cover and leave to activate for 4 hours

For the challah:

• Add the flour, water, honey, and eggs to the starter and use a dough hook to mix until the dough just comes together
• Cover and leave to rest for 30 minutes
• Sprinkle the salt on top of the dough, add a quarter of the oil and mix with the dough hook until the oil is absorbed
• Continue to do this with the rest of the oil, adding a quarter at a time until the oil is well mixed into the dough
• Knead for 10 minutes then remove the dough from the bowl
• Lightly oil the bowl, tip the dough back into the bowl and lightly oil the top of the dough
• Cover and leave to prove for 4 hours
• Place into the fridge overnight

Day 2:

• Remove the dough from the fridge and turn out onto your work surface
• Divide into three equal portions and roll each portion into a tight ball
• Place seam side down and cover with lightly oiled cling wrap
• Set aside for 10 minutes to rest
• Roll each ball into a rectangle shape, rolling on each side to achieve a length of 20cm
• Roll each rectangle like a Swiss roll, using the longest edge
• Once they have all been rolled, cover with the oiled cling wrap, and leave to rest for 10 minutes
• Roll each piece into a 45cm long strand
• Lightly dust your work surface with flour and place the three strands next to each other
• Pinch the top of the strands together and then braid the strands, stretching them as you go along, until you reach the end
• Pinch the bottom of the strands together then carefully lift the dough and place into a Bundt tin
• Cover with the oiled cling wrap and leave to prove for 4 hours
• Preheat the oven to 180° Celsius
• Glaze the top of the dough with milk, sprinkle sesame seeds over the top and place into the oven
• Bake for 40 minutes then remove from the oven
• Tip the tin over and allow the bread to fall out onto a wire rack
• Flip right side up and leave to cool completely before cutting