Ingredients

For the cornflour wash

10g cornflour

100g boiling water.

For the overnight sponge

120g strong white flour

72g water

1.5g fresh yeast

For the main dough

600g strong white flour

60g stoneground wholemeal flour

180g overnight sponge

390g water

12g fresh yeast

12g salt

5g black sesame seeds (or white sesame seeds or poppy seeds)

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 overnight sponge

Put the flour, water and yeast and salt into a bowl. Mix until combined, cover with a thick plastic bag and leave on the side overnight.

For the main dough

Put the yeast and water in a bowl and mix. Add flour, salt and seeds. Combine well until the dough clears the bowl. Knead until the dough starts to become stretchy. Add the overnight sponge. Continue to 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 half. Roll each piece into a tight ball and cover with an upturned bowl for 15 mins.

Roll one of the dough pieces into a tapered sausage. Thick at the middle and very thin at both ends approximately 18" long. Fold the sausage in half and twist both ends in opposite directions. Place on a baking tray with parchment on it. Repeat with the other piece of dough.

Cover loosely with a plastic bag and proof for 50 mins. Brush with cornflour wash.

Bake at 230°C for 25-30 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.