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Customer Update

Welcome to our website! To help us manage the unprecedented levels of demand we have implemented some temporary measures to our online shop.

DELIVERIES MAY TAKE UP TO 7 WORKING DAYS TO DISPATCH

To read more about Shipton Mill and our flours click the "Close" button at the bottom of this page.

2 Shops are quicker than one

We have split our shop in to two separate parts, to help us to get your order to you more quickly. Should you want to order both large sacks and small bags please use the flour direct shop.

Flour Direct Shop

The Flour Direct Shop continues as before, listing our range of flours both in small 1.0kg bags and the larger 25kg and 16kg sacks.

Visit the Flour Direct Shop

Sack only Shop

The new Sack Shop, only sells our range of 16kg and 25kg sacks of flour.

Visit the Sack Shop

Delivery slots

For these unusual times we are running a system of delivery slots for each shop. To start shopping, you need to have a delivery slot.

Delivery slots are released throughout the day, although due to the demand it can be difficult to get one. Please bear with us. If you would like to place an order, please follow the below steps:

Select either the Flour Direct Shop or the Sack Shop.
Delivery slots become available throughout the day, when you get a delivery slot submit your email address using the box provided to "Request a delivery slot".
You will receive an email with a link, this may take a few hours to arrive, the link will give you 24 hours to make a purchase from the shop. Please shop considerately.
We will fulfill your order as soon as possible, and will aim to despatch it within 7 working days.

IMPORTANT - please note:

There is unusually high demand for a slot at present with many people trying to register, so it might be initially difficult to get one. Please bear with us, we are processing as many orders as possible and releasing more every day.
After you register your email, and await the link to the online shop please make sure you check your junk mail as well. We are unable to reissue your email link and do not want you to miss your invitation.

Whilst not ideal, these measures allow us to keep delivering a steady flow of flour to as many people as possible. We are sorry we can’t take everyone’s order, and we are doing our very best. For any urgent queries not answered below, please contact us on enquiries@shipton-mill.com.

Micro bakeries and community bakeries

For our Micro bakeries and community bakeries who are striving to feed the community, we will continue to offer your full range of flours, please call the Mill on 01666 505050 and speak with Rebekah or Louise if you cannot order what you need though the website.

Thank you for bearing with us during this difficult time, we are very grateful for all your support. We hope you are all keeping safe and well and we are excited to be able to help get you and the family baking at home.

The Shipton Millers

MOST FREQUENTLY ASKED QUESTIONS

What time do you release delivery slots?

Delivery slots are not released at a set time.

The slots are released throughout the day to prevent the website from crashing. When we have hit our maximum capacity for what we can pack and despatch that day we stop releasing the slots. The next batch of slots is released upon completion of the previous.

This system, whilst not ideal, enables us to keep the online shop open and ensures we do not have to close the shop again to clear any backlog.

I can’t get a delivery slot, can I place my order over social media or email instead?

We are not able to bypass the website ordering system or accept orders through social media. We are very sorry if you have not been able to get a slot yet, please keep trying. We hope as Supermarkets get back into stock with flour, pressure on our site will reduce and we will be able to send out your order much more swiftly.

I have been trying for days and can’t get a slot, what should I do?

We are releasing a fresh batch of orders every day, throughout each day, to our maximum capacity. We are very sorry if you have not been able to get a slot, but we are unable to take a larger amount of daily orders at present while remaining open at the same time.

Please do keep checking back as more slots will be released every day going forwards. The demand has been so high we are not able to get to everyone, but we are doing our best to make sure we get flour to as many people as possible.

We are also working on increasing our capacity in the next two weeks to allow us to take more orders which should mean it will become easier to obtain a slot.

Are you still releasing slots?

Slots are released every day, in batches, until we hit our capacity for what we can pack and despatch that day. If you don’t get a slot one day, please do try again the next.

When will you reopen your online shop?

Our online shop is open, but with the above queuing system in place. This prevents the website from crashing and filters orders through at a rate we are able to pack and despatch until we hit capacity for that day.

If you can’t see any order slots it does not mean we have closed, there will just be a wait time until we have completed the previous batch of orders to release more slots.

I can’t get a delivery slot but am willing to drive, can I collect the flour instead?

Door sales are once again up and running please call in advance to arrange collection. 01666 505050.

I haven’t been able to get a delivery slot, should I keep checking or have you closed?

We have not closed, please do check back as more order slots will be made available as soon as we have completed the previous batch.

All about Shipton Mill

From our beautiful location to our philosophy - find out what makes us tick.

Shipton Mill

Visit our online shop

Take a look in our online shop, where you can buy our full range of flour and lots more.

Flour Direct

All about Shipton Mill

From our beautiful to location to our philosophy - find out what makes us tick.

Shipton Mill

Looking for inspiration?

Our Baking section is a great place to find inspiration - why not have a look and see?

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How to find Shipton Mill

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Reluctantly we have had to suspend door sales until further notice, apologies for the inconvenience.

Our Office Hours are Mon – Fri 09:00 to 17:00hrs.

We will be closed from Easter Friday to Easter Monday inclusive.

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The Makings of Something Magnificent

Our inspiration is to help our customers make something magnificent.

Our Home Baking website aims to help you to find your inspiration.

The Makings of Something Magnificent

Homepage

The Makings of Something Magnificent

Our inspiration is to help our customers make something magnificent.

Our Home Baking website aims to help you to find your inspiration.

The Makings of Something Magnificent

100% Wholegrain Spelt Loaf (by Julio Hevia)

Think it's impossible to bake a 100% wholegrain loaf without it turning out like a brick? Julio Hevia attempts to prove you wrong.

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This recipe is a slow fermentation loaf for committed home bread makers looking to advance their bread-making skills and knowledge. It takes commitment to produce beautiful loaves like this!

Juio Hevia's 100% Wholemeal Spelt Loaf

"Now… this recipe is not that easy… but I’m sure you will be able to make a very good loaf with the steps below! – Spelt is one of the most difficult grains to work with. Spelt rises very fast in the fermentation, BUT it goes down very quickly also. So the whole process should be quick and “clean”. It is wholegrain, and our mind identifies that with…”oohhh another brick!”. But you will see that this wholemeal bread is amazing in texture and taste. Let’s go for it!!"

Sourdough Starter(already on the go, or start a week in advance)

You will need a mature sourdough starter for this recipe. Julio uses an active rye/spelt sourdough starter which has been allowed to develop for at least 5-6 days to begin.

How to Make Rye Starter

How to Make a Wheat/Spelt Starter

Or use any sourdough starter recipe from a good baking book, for those of you who have a copy of “Crust” by Richard Bertinet, he has a recipe on p47.

Day 1: Levain

The day before, we need to prepare the pre-ferment or the levain. Mix the ingredients below and leave them in a bowl covered with cling film at room temperature for at least 7 hours.

60 gr. Organic Wholemeal Spelt flour
60 gr. H2O
30 gr. Starter (rye/spelt)

The preferment should be ready in about 6 - 8 hours. It depends on the room temperature where the preferment is located.

Day 2: Final dough

500 gr. Organic Wholemeal Spelt flour
310 gr. H2O
150 gr. Levain (100% hydration) --> 30% of the total amount of flour.
10 gr. Sea salt
40 gr. Fresh Orange Juice*

* No, No, No – I haven’t become mad! Yes, orange Juice – Orange Juice is the highest content of Vitamin C in the citric family. Why do you want to put Vitamin C in bread? – Well, if you check the ingredients for a lot of products in regards with pastry/bakery in the supermarket, you could see “Ascorbic Acid” (That is basically Vitamin C), but I don’t want to use any chemicals! Even though the regulations say that Ascorbic Acid can be added for organic products, I would rather use orange juice or even better…Kiwi juice (Higher content in Vitamin C).

Why do you want Vitamin C in the dough? The dough is more elastic. The dough can handle higher hydration level - (The higher level, the less compact the crumb is). The volume of the loaf is better. These three reasons above are examples of why it can be good to use it when you are handling wholemeal loaves.

Method

Mix very well the water, levain and the flour and leave the dough for 1 hour autolysis.
Once the hour has passed then add the salt and the Orange juice - make a series of turns every 45 minutes during 1 and 1/2 hours.
Now…When I said that the process has to be quick, it is because it has to be quick!
Once the 2.30 hours (1 autolysis + 1 1/2 hr. first fermentation) have passed; form the dough like a boule (ball) and place it on the basket/banneton for 45 minutes covered again.
At the same time, start heating the oven at maximum temperature, put a tray on the bottom line in the oven for water and put another tray / stone / bricks for the bread in the middle of the oven.
After the 45 minutes passed, you need to score it. It needs to be done fast and not too deep. Once it is scored, you need to put into the hot tray in the middle of the oven. Pour some water in the bottom tray and close the door as quickly as possible. This will give the steam that your loaf needs to spring.
Leave the loaf with this maximum temperature and the water tray for 15 minutes and then remove the tray from the oven and decrease the temperature to 220°C for another 20 minutes,
Then leave it for another 20 to 30 minutes at 190°C. Wholemeal loaves take more time in the oven than non-wholemeal.
After this time take the loaf out of the oven and leave it to cool down. And of course, ENJOY IT!

Added by: Julio Hevia

Tags: Wholemeal Bread Sourdough Spelt WholemealSpelt

Add comment

Initial temperature

It says lower the temperature after 15m - what is the initial temperature? 250C? My oven goes up to 320C..

Sourdoughty 08 June 2014

RE: Initial temperature

Hi, around 270C with fan. Always with a lot of steam. Many thanks, Julio

Julio Hevia 09 June 2014

Too wet!

I am an experienced sour dough baker, but need to eat spelt for its different gluten effects - but this recipe was a disaster! I followed it to the letter at the same time as trying a different recipe to compare it with. When it came to getting it our of my proving basket and slapping it onto my baking stone it spread. 2 minutes later I looked through the oven door and it had literally poured off the stone!

- sulamaye 06 February 2014

RE: Too wet!

Hi Sulamaye, I don't think is a matter of the hydration, I think is a matter of over-proofing. The quality gluten of the Spelt is very poor. I think, your problem was that the gluten was not strong enough to hold the structure of the loaf. I think your room temperature was too high for the 3.15 hrs. Did you try to reduce the hydration?. Many thanks, Julio

Julio Hevia 09 June 2014

Levain 30% of total flour - does this mean I deduct it from the 500g of spelt flour, or add it?

marion keeble - mazburgess@googlemail.com 29 August 2013

RE:

Confused Day 1: Levain The day before, we need to prepare the pre-ferment or the levain. Mix the ingredients below and leave them mixed in a bowl cover with a clean film at room temperature for at least 7 hours. 60 gr. Organic Wholemeal Spelt flour 60 gr. H2O 30 gr. Starter (rye/spelt) We are making a starter so when does the 30gr Starter come from?

John Habkirk - squiffy@ms-uk.org 29 November 2013