Mix flour and water.

Cover and set on counter overnight.

Mix together flour, vital wheat gluten, instant yeast and water.

Mix until combined.

Cover with wrap and set aside for 2-4 hours.

Once the poolish is double and bubbly, place it in fridge and let it sit overnight.

Next day remove it one hour before dough preparation and let it come to room temperature.

In a bowl mix together flour, salt, wheat gluten and yeast.

Mix curd and baking soda and set aside for 3 minutes.

Now add room temperature poolish and soaker along with oil, curd and honey.

Knead everything together to make dough. No need to add any more water.

Now transfer the dough to your counter and knead for 10-15 minutes or until the dough passes the window pane test.

Oil a bowl and place the dough inside.

Rotate the dough to coat it with oil and cover with cling wrap.

Allow it to double. It may take between 40 minutes to 2 hours depending on the temperature.

Once it is double, transfer to counter, press it to release gas.

Shape it into a rectangle with a width of your loaf tin.

Now start rolling the dough. Roll once and press it into the rec tangle with your palm.

Again roll it and press. Keep on repeating until you reach the edge. Pinch ends to seal.

Place the roll into a greased 8 1/2" * 4 1/2" loaf tin with seam side down.

Press the roll to one side of the pan. This will ensure an uniform rise.

Cover it loosely with a cling wrap and allow the loaf to double in size.

Brush the top of the loaf with milk.

Preheat oven to 175°C.

Bake the loaf for 30 minutes.

Then increase temperature to 180°C.

Bake for 15-30 minutes until the top is golden.

Remove from oven, transfer loaf to a wire rack and allow it to cool completely before slicing.

Enjoy with jam, butter or nutella.