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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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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.
Simple white sour dough loaf
Ingredients
300g 50/50 starter
450g white bread flour
210g water
12g salt
Method
mix and knead the ingredients well
chafe to for a tight ball
allow to rise
shape and prove
flour the top
slice
cook in a pre warmed oven (240 degrees) for 15 mins with steam
turn oven down to 170 degrees for further 15 mins
eat with lashings of butter!
Added by: colin stuckey
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Classic Round 1 day sourdough
Light Malthouse Sourdough
Sourdough Recipe
2 x 1,5KG Scalded Spelt @100% Hydration
Sourdough Art - inspired by Swedish designer Linda RingIf 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
What does this mean - a simple recipe should use simple language perhaps. Wouild this work with wholemeal or a wholemeal mix?
hague151 19 March 2020
ReplyYes you might need to change the percentage of water to flour though. I don’t know how to explain chafe dough it’s just a word I’ve been taught in bread making. It’s a way of tucking the dough under its self to get a nice smooth skin. I’ve found it the most important step in getting a good loaf every time.
colinstuckey@gmail.com 25 March 2020