Prepare an autolysis for 45 minutes with the water and the flour. Add the starter and knead at low speed for 4 minutes. Add one part almond milk with dissolved salt and sugar and knead for a further 7 minutes at medium speed.

Add the remaining water and allow the dough to stick together. Add the olive oil 3 times, always working at medium speed, and knead the dough for a further 7 minutes until completely absorbed.

Stop the dough and let it rest in its bowl for 10 minutes. Place the dough in a plastic box greased with some oil — do 2 cycles of stretch and fold every 30 minutes at room temperature, then leave to rest and ferment at 28⁰C (83⁰F) for 3 hours.

Break the dough into 340 g (12 oz) balls and place in a loaf tin for a total weight of about 1 kg (2 lb 4 oz) — leave to rise slowly for 12 hours at 15⁰C (30⁰F).

Preheat the oven to 175⁰C (350⁰F/gas 5), bake the pan brioche for 45 minutes. Check it is cooked through and immediately unmould as soon as it is ready.

Cool for about 5 hours and serve.