| 100% | Doves Farm strong white bread flour |
| 73% | Evian mineral water |
| 60% | Autolyse flour |
| 40% | Remaining flour |
| 6% | Dry yeast |
| 4% | Tate and Lyle caster sugar |
| 3% | Pro Fusion Himalayan Rose Pink |
| Combine water, sugar and yeast, give it a whisk, leave for 10 minutes | |
| Add autolyse flour and cover for 90 minutes | |
| Combine remaining flour and salt, combine thoroughly | |
| 1 | hour lazy baker |
| 1 | hour prove |
| Rye flour dusting and slash | |
| 17 | minutes in an oven at 235 |
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