When your sourdough starter has at least doubled in size, mix the dough. In a stand mixer bowl, add the strong white flour, salt and sugar. Mix to combine.

Add the milk, sourdough starter and eggs. Run your stand mixer, fitted with a dough hook attachment for 4-5 minutes on low speed, until all the ingredients are combined into a rough dough.

With the stand mixer running, little by little add the softened butter and mix over medium speed for 10-15 minutes, until you have a smooth and elastic dough.

Scrape the dough into a clean large bowl, cover it with cling film (plastic wrap) and leave it in a warm spot to bulk ferment for 4-6 hours. The dough won't double in size, but should bulk up quite a bit.

Shape into a ball and place in a container with a lid, or a bowl and cover it.

Place it in the fridge for at least 4 hours, or overnight.

Lightly grease a 2 lbs loaf tin with butterer, line the base and the longer sides with parchment paper, allowing the sides to overhang (it will make it easier to lift the bread out of the tin when baked).

Scoop the sourdough out onto a floured surface. The dough should be very firm and cold at this point.

Divide the dough into 12-14 pieces and shape each into a ball.

Roll out each small ball of dough into a circle that is about the same diameter as the width of your loaf tin (ours was 10cm (4 inches).

Spread the butter mixture in the centre of the circle, leaving about 1 cm of dough around the edge. Scatter a little grated cheese, then fold the dough over to form a semi-circle (like a gua bao bun).

Place the semi-circle into the lined loaf tin with the open side facing upwards. Repeat with the rest of the dough balls. placing them in the tin as you go.

Cover the pull apart sourdough with a lightly oiled cling film (plastic wrap) or place it in a large proofing bag and leave it in a warm place for 4-6 hours, until it's bulked up by about 50%.

When the sourdough is finishing its second rise, preheat the oven to 170°C Fan (340°F).

Whisk an egg yolk with a drop of milk or cream (or water). Then brush the mixture over the surface of the sourodugh garlic loaf.

Place the bread in the preheated oven for 40-45 minutes. Check the bread after 30 minutes, and if it is browning too much, cover the top with a sheet of aluminium foil.

Let the bread firm up in the tin for 10 minutes before lifting it out and enjoying!