I am a huge fan of Raymond Blanc, I've been onto his website and they use your flour. So can you please recommend a flour for Sourdough and White Bread as you have many on offer and I just want to be sure I have the best one!!
The Organic white No4s would be the best flour to use as it is a good all rounder. It will give you a good combination of both tolerance and flavour.
If you are fermenting your doughs over a long period, I favour feeding my Mother with the no4s to keep it stable. If I am processing the dough over a relatively short process say 6 hours I would use the 10% to set the doughs down, this will encourage a more open crumb structure and the lower protein flours carry a much sweeter natural flavour. With all breads it is very personal so it would depend a lot on the process you like to work with and the time slot you have to process your bread to fit in with your family life.
Added by: clivemellum
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers