Ingredients

For the cornflour wash

10g cornflour

100g boiling water.

For the flying sponge

80g strong white flour

120g water

8g fresh yeast

For the main dough

320g strong white flour

200g flying sponge

100g water

20g egg. Whisk and then measure 20g.

8g salt

Method

Make the cornflour wash (ideally the night before and store in fridge)

Add 10g of cold water to 10g of cornflour and mix to a paste. Add 100g boiling water and stir untill thickens. Allow to cool.

Make the flying sponge

Put the flour, water and yeast into a bowl. Mix, cover with a thick plastic bag and leave in a warm place for 40 mins or until the mixture has dropped.

For the main dough

Add the egg and water to the flying sponge and mix well then add the flour and salt. Mix to combine until the dough clears the bowl. Knead until a smooth dough is obtained. About 10 minutes. Rest for an hour or until at least doubled in size.

Divide the dough into 6 pieces approximately 100g each. Roll each piece into a tight ball and cover with an upturned bowl for 15 mins.

Roll one of the dough pieces into a 14" sausage. Tie a loose thumb knot in the dough. Take one of the loose ends and wrap twice around threading through the middle of the knot. Repeat for the other end. Place on a baking tray with parchment on it.

Repeat for the other 5 dough balls.

Cover loosely with a plastic bag and proof for 20 mins. Brush with cornflour wash and sprinkle with your favourite seeds.

Bake at 230°C for 20 minutes or until golden in colour.

Remove from the oven and allow to cool on a wire rack. Enjoy with butter and your choice of filling.