All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
Total: £0.00 item
Take control
Log in to My Shipton Mill to manage your orders and your online experience.
Looking for something?
You can use our Word Search tool to search our site.
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.
light, soft, flavorful bread with just enough wholemeal to entice even those who usually turn away from brown bread.
Ingredients
250g white flour (No.4)
250g stoneground wholemeal flour (706)
200g sourdough starter 100% hydration
400ml water
10g maldon sea salt
Method
Refresh your starter the night before with 50g starter, 100g flour, 100ml water.
Following morning: reserve 50g of the ripe starter for the next bake ( I usually keep mine in the fridge between my weekly bread baking)
Mix the remaining 200g starter with the 2 types of flour and water. Leave to develop for 20-40 minutes (= autolyse)
Add the salt and knead for 3-4 minutes (I tend not to knead too long with the wholemeal flour for fear of the sharp bran cutting the gluten strands)
Leave to bulk for 4 hours with 2-3 folds every half hour.
Bench rest then shape and place in the banneton
2 hours fermentation
then Oven 240°C for 20 minutes followed by 210°C for 35 minutes.
Wait half an hour if you can before slicing then enjoy!
Added by: Anne Chapman
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Hot steaming sourdough
Banbury Boule
Einkorn Bread Recipe
Chocolate Sourdough
Organic cocoa sourdoughIf 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.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“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.