1. Add the water, honey and instant yeast to a large bowl.
Kōroria - stir. Leave for a few minutes until foamy.
2. Add the flour and salt. Whakaranuhia - mix to combine (1-2 minutes). Cover and rise for 30 minutes.
3. Stretch and fold 24 times. Lift the dough high from the side of the bowl before pressing it in the middle, then turn the bowl a quarter clockwise and repeat. (Each time you do a quarter turn, this is 1 stretch and fold).
4. Cover and rise for 30 minutes. Repeat the stretch and fold process about 20 times. Cover.
5. If you are doing an overnight dough, place the dough in the fridge from 2 - 24 hours. This slows the rising process and gives you the flexibility to bake when you want.
If you are baking straight away, cover and rise the dough for 45 minutes on the bench.
6. When the dough has risen, tip it on to a lightly floured bench. Fold gently in to a log shape and add to a well oiled loaf tin.
7. Pre-heat the oven to 175 degrees fan bake or 180 degrees bake. Rise the overnight dough in the tin for 1 hour, or rise the same day dough in the tin for 30-40 minutes.
8. Dust with flour and score the dough down the middle.
9. Bake the bread in the lower part of the oven for 45 minutes.
10. Voila! Toast a slice and decorate with a smear of pata (butter), a great dollop of Pic's Crunchy Peanut Butter, sliced banana and a drizzle of honey and cinnamon.
