Add the flour, ½ cup sugar and salt to the bowl of a stand mixer, mix and set aside.
In a separate bowl, put the water, yeast and ¼ tsp sugar and let sit for a few minutes until activated and bubbly.
Add the yeast mixture and the oil to the stand mixer and knead for 10 minutes.
Stop and let the dough rest for 2 minutes, then knead for another 3 minutes.
When the dough is ready, it can either be leavened overnight in the fridge, or for a couple of hours in a warm place. If using the fridge, cover with cling film and leave overnight (late at night to morning).
Take it out of the fridge the next day, place on a baking tray lined with parchment paper and braid as desired.
Let rise again for about an hour until it fills the tray.
Preheat the oven to 210°C.
Before baking, brush the top with egg wash.
Bake at 210°C for 14 minutes with only the bottom heating element. Afterwards reduce to 180°C (both heating elements) and bake for another 14 minutes.