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 wreath:

• 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 2 hours
• Place into the fridge overnight

Day 2:

• Remove the dough from the fridge and turn out onto your work surface
• Divide into four 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
• Line a 23cm round baking tray and place a cutter in the middle **
• Roll each piece of dough into a 40cm long strand
• Lightly dust your work surface with flour and twist two of the strands together by pinching the top of the strands together, and stretching while you twist so that the strand is 40cm long
• Pinch the bottom of the strands together then carefully lift the dough and place onto your baking tray, around the cutter, then pinch the ends of the dough together
• Repeat with the other two strands, stretching them to 45cm and place next to the first twist, pinching the ends together
• 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 the egg white, sprinkle sesame seeds over the top and place into the oven
• Bake for 40 minutes then remove from the oven
• Leave to cool completely before removing the cutter and slicing the bread