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Preheat oven to as high temperature as you can. If using a baking stone then put the stone in now.


500g Shipton Mill Traditional White Flour

350g water

8g yeast

10g salt


  1. Mix the ingredients together in a bowl and tip out on to a lightly floured surface
  2. Knead well 5 minutes till dough sticky and elastic
  3. Place back in bowl and leave to rest for an hour
  4. When doubled in size tip out gently onto a flour work surface
  5. Gently smooth out dough into a square about 1.5 to 2cm think
  6. Dust top well with flour and leave for 5 minutes covered with a tea towel
  7. Cut the dough into rectangular pieces and then each rectangle into 3 triangles
  8. Using a dough cutter make a series of diagonal slits through the dough but not through the edges
  9. Tease apart the slits with your fingers to resemble a cheese plant leaf shape
  10. Gently transfer the leaf onto a peel or floured baking tray and slide on to the hot stone in the oven
  11. Bake for 10-12 minutes or until nicely golden brown.