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Basic Baking Course

Basic Baking Course

This one day introduction to baking is designed as an easy introduction to bread making at home,

This course is an introduction to the art that is baking. It will introduce you to the science and practical steps behind long fermentation, serving as a brilliant starting point for you to go home and start making really great bread. Learn about dough development using different types of yeast and how to balance a recipe.

Try your hand at:

  • A white dough using the sponge and dough method (or pinch back), with this dough you will produce a cottage loaf, pitta bread and practice your bread plaiting skills.
  • A soda loaf to demonstrate the reaction using bicarb and buttermilk.
  • An enriched dough to demonstrate the advantages of a flying sponge fermentation, from this dough you will make Clive’s famous Chelsea buns.
  • Short pastry to demonstrate how you can destroy the proteins present in the flour as well as develop them for your breads

No. of places per course: 6

Price per person includes light refreshments and lunch.

All ingredients, equipment and recipes are provided by Shipton Mill.

Courses start at 9:30am but please try and arrive by 9:15am.  The day will finish around 4:00pm.

You may cancel at anytime but if we are unable to fill the place then we will be unable to offer a refund. So please give us as much notice as possible.

Location: This course takes place in the test bakery at our Frampton Mill site in the village of Frampton-on-Severn (click here for Google Map).

PDF DOWNLOAD - Basic Baking Course Information

For those requiring a place to stay in the village, Frampton Court Estate offers  beautifully furnished rooms and fabulous views. See their website for more details www.framptoncourtestate.co.uk

Out of stock

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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Common questions

When will my order be delivered?

We endeavour to despatch your order within 3-5 working days. For orders received before 11am we do our utmost to deliver next working day but this is not guaranteed. More ...

What do you charge for delivery?

We offer Free Delivery to most parts of the country on order values of £30 or more up to a maximum weight of 100kg; standard delivery on orders below £30 is £6. More ...

How can I keep an eye on my orders?

Your orders are stored on our system - you can save your basket to come back later and you can re-fill your basket with the items from your previous orders. Log in to My Shipton Mill to find out more.

How should I store my flour and how long will it keep?

Ideally flour should be kept in a sealed container in a cool dry place with stable temperature. Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months. More ...