All about Shipton Mill
From our beautiful location to our philosophy - find out what makes us tick.
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All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
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Our Baking section is a great place to find inspiration - why not have a look and see?
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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
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
This is sourdough pizza, that ruin for us eating pizza anywhere in restaurants. It maybe need little bit of time with planning due to fermentation time but it is worth it
Feed your starter by taking 10g of active mother starter and add 60g of wholemeal flour and 40g of filtered watter. Leave it on side so it doubles in size.
Main dough for 2-3 pizza I make 2 pizza out of it.
Ingredients
420g of white italian shipton mill flour
40 g of wholemeal
40g of semolina
330g of filtered water
10g of salt
Method
Mix all of the flour with 300g of water and leave it on side for 1 hour. After that add the rest of 30g water, 10g of salt and 100g of starter and kneaded really well. I use the kneading machine for 10 min on mid/high speed. I would usually prepaired this dough in the evening 2 days before I would like to eat pizza. So once I kneaded dough i would put it in fridge to slow down fermentation next day i would take it out of fridge let it warm up to room tempreture and than make 4 series of stretch and fold in space of 2 hours, leave it 2-3 hours on the side and than back in fridge, till next day when I repeat the stretch and fold process and than put it bacik in fridge till next day when is ready to make pizza.
I have made pizza aswel after only one day in fridge and stretch and fold proces but the taste and puffines of pizza was slightly different.
I also make my own tomato sause which I cut red onion blanched than add tomato tin, 2 cloves of crushed garlic and once all simmered down I will blendid with while bunch of basil to creat thick paste, i also add cayenne pepper and salt but that is if you like pizza little bit spicy.
Added by: anazigo
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Picnic Pizza Roll
White Sourdough
What to do with surplus levain/sourdough mother-culture?
Sourdough Focaccia
Sourdough bubble bread, vegan versionIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
Dear Customers,
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers