The day prior to making the bread, prepare the sponge by stirring together the yeast and two tablespoons of warm water. Let it stand for between 5-10 minutes until creamy and foamy. Add this yeast mixture to the remaining water and bread flour and whisk for a minute or two then cover the bowl with cling film and leave at room temperature for a minimum of 12 hours and up to 24 hours.
Now to make the bread, stir together the yeast and milk and leave to activate and become foamy for around five minutes.
Add this into an electric stand mixer with the flour, oil, sponge mixture, water and oil and start to mix then add in the salt.
Mix until smooth and elastic which should take around 8 minutes then transfer to an oiled bowl.
Cover with cling film and leave to rise at room temperature until doubled in size which should take between one hour and an hour and a half.
Flour a work surface and turn out the dough then split into two halves.
Place baking parchment on two baking sheets.
Roll each half into an oval shape and place onto the baking parchment. I actually did this by simply pressing and stretching the dough with my fingers.
Sprinkle the top of the dough with a little extra flour then cover with damp kitchen paper.
Leave to double in size again for around two hours.
Preheat the oven to 425f and bake the bread for 20 minutes until just starting to turn golden on top.
Cool on a wire rack.