Whisk the starter into the water, eggs, yolk, honey and oil until fully dissolved, then add the flour and mix. Add the salt. Knead 8 to 10 minutes by machine or 12 to 15 by hand, until smooth and elastic.

Bulk ferment in an oiled, covered bowl at about 78°F (26°C) for 6 to 8 hours until 50 to 75 percent bigger, or refrigerate 10 to 12 hours and rest 1 hour at room temperature.

Divide into 3 pieces of about 325 g each, shape into balls, and rest 15 minutes.

Roll each ball into a 16-inch rope, thicker in the center and tapered at the ends.

Pinch the ropes together at the top and braid, keeping the braid snug but not stretched. Pinch the bottom and tuck both ends under.

Proof on a parchment-lined sheet for 2 to 3 hours until puffy and a gentle finger press springs back slowly.

Preheat to 350°F (175°C). Brush with egg wash, wait 10 minutes, and brush again. Add seeds and bake 30 to 35 minutes until the center reads 190°F (88°C). Cool 1 hour.