Ring-Shaped Bread
· 2 servings
Starter
Start the evening before by making the ring bread starter: mix the starter ingredients in a bowl and leave it covered in the fridge overnight.
Rising
In the morning, mix in all the remaining ingredients along with the starter. Knead briefly, either in a stand mixer or by hand, depending on what you have at home. Let the dough rise for about 1.5 hours.
Shaping, proofing and baking
Turn the dough out onto a floured surface and shape it into a round loaf. Dust the top with flour and cut a hole in the centre. Transfer the ring onto a baking tray, score the top, and let it proof for another 20 minutes or so. Bake in an oven preheated to 225°C for about 40 minutes.