Knock the air out of the dough with your hands.
If required - lightly dust the dough to avoid it sticking to your hands.
Flatten the dough, then divide into three equal parts. You can use a serrated knife to help with this.
Form each part into a roll (approximately 25 cm long), then combine the ends into a ring i.e. the wreath-form. Wet your hands with warm water to help fuse the ends together.
Place each wreath on a piece of baking paper and allow to rest for half an hour in a warm place.
Preheat the oven to 220°C.
Lightly dust the dough with flour.
Using kitchen scissors make deep cuts into the dough ring. Cut almost to the bottom of the wreath to achieve the desired effect.
Carefully place the resulting ‘wedges’ out away from the ring to form points.
As it’s Christmas, I used some rosemary sprigs to decorate the wreath and rock salt to garnish the top of the bread wreaths.
Slide the ring and the parchment paper right onto the wire rack (or baking stone if you have one) and bake for 25-30 minutes or until golden brown and hollow when tapped at the bottom.