The Shipton Mill range of organic and stoneground flours gives you the perfect starting point for baking your own bread. Our range includes speciality flour, rare flours or rye flours, so there is something for every taste.
What is "bread flour"?
The difference between a bread flour and flour more suited to making cakes and biscuits is the protein (or gluten) content.
An ideal flour for bread making is one with a high protein. High protein wheats contain the high levels of gluten, gluten is vital in bread making. They contribute to producing an elastic dough and well risen loaf. Another attribute the grain needs to create a good bread flour is for it to come from a hard wheat. Hard wheat’s are able to absorb water easily during baking, this concludes in producing a silkier dough and a bread which does not stale quickly
The high gluten (or protein) content will ensure an extensive and even rise and a lighter loaf.
Our most popular bread flours
There is more gluten in wheat grown in hot, dry, short summers, which is why we often include Canadian flour in a mix for bread flours.
Why not try some? You might also like to have a look at some of our recipes in the bakery.