In a bowl, stir together the 1/8 tspn of yeast and 2 tablespoons warm water and let stand 5 minutes, or until creamy.

Add the remaining 5 tblspns water and 150g bread flour. Stir for a few minutes, then cover bowl with cling film.

Let the starter stand at cool room temperature for at least 8 hrs

In a small bowl, stir together yeast and warm milk and let stand 5 minutes, or until creamy.

Use an electric mixer with dough hook blend together milk mixture, starter, warm water, olive oil and flour at low speed , you want the flour just moistened; add salt and mix until smooth and elastic, 6-8 minutes. Scrape dough into an oiled bowl and cover with cling film.

Let dough rise at room temperature until doubled in size , about 1 1/2 hours.

Turn dough out onto a well-floured work surface and cut in half.

Put each half onto a ined baking tray and form into an oval about 25cm long.

Dust tops with flour. Cover loaves with a clean, damp tea towel. Let loaves rise at room temperature until almost doubled in size