In a bowl of a food processor or standing mixer, add two cups strong flour, salt, honey, oil and yeast.

With the motor running, stream in the warm water till the mixture becomes a wet dough. You might not need all the water. It should cling to the spindle of your food processor or kneading attachment.

Knead for 30 sec.

If using a food processor, start pulsing. If using a standing mixer, start mixing on low.

Pulsing, add flour into the bowl, 1 tbsp at a time, until the mixture just balls together and comes off the side of the mixing bowl.

Lightly oil your hands and countertop, and lightly knead with your hands to make sure the dough is smooth and elastic.

Lightly oil a large mixing bowl, and place dough into it. Cover with a damp tea towel or cling film and leave in a warm place to prove till doubled in size.

Meanwhile, make the caramelised garlic.

Place the sugar, water, and garlic into a small sauce pan.

Cook over high heat till lightly golden and caramelised.

Add in the rice vinegar to stop the cooking process, stir in the miso.

Let cool slightly before using**

Heat the oven to 210C.

Stretch out the dough into a flat, wide rectangle.

Spread the garlic mixture all over the top, leaving 2cm gap all around.

Roll the dough back into a loaf.

Pinch to seal the seams.

Place onto a lightly floured baking tray (or you can use baking paper to line it if you want), and place loaf onto the centre.

Cover with a damp tea towel and leave to prove till doubled in size again.

If you want, lightly flour the top of the loaf and make very shallow cuts into the dough, to help it expand during baking.

Place into oven and bake till dark golden brown, about 20 minutes. Depending on how evenly your oven heats, you might need to turn it once during baking.

Leave to cool for 15 minutes before cutting.