Servings: 2 large bread rings

60g sourdough discard, room temperature 60g sourdough discard, room temperature
1 teaspoon dried yeast 1 teaspoon dried yeast
300ml warm water 300ml warm water
550g all-purpose flour 550g all-purpose flour
10g salt 10g salt
50g sugar 50g sugar
2 tablespoons olive oil 2 tablespoons olive oil
sesame seeds sesame seeds

Mix the discard, the yeast, 3 tablespoons out of the 500g flour, ½ cup of warm water and let rest for 15 minutes.
Add the rest of the flour, the salt, the discard/yeast mixture, the remaining water, sugar, and oil to a mixer. Mix for 10 minutes or so on level 2 until the dough is smooth and elastic. Cover and let rise until double in a warm place.
Set oven to 400°fan.
Divide dough into 2 pieces and roll out into long logs. Shape into rings and let rise for about ½ hour. Brush with water and sprinkle with sesame seeds. Bake for 25 minutes.