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
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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.
75% hydration sourdough loaf with white flour and a rye starter.
Ingredients
200g Rye Sourdough Starter (100% hydration)
400g Strong White Flour
275ml Water
1 tsp Salt
1 tbsp Extra Virgin Olive Oil
Method
Mix the ingredients in a bowl until a shaggy dough forms. Leave to rest for 30 minutes.
Repeatedly stretch the dough until silky smooth, approximately 10 minutes. Leave to rest for approximately 6-8 hours, folding the dough 4 times every half an hour.
Shape the dough and leave to rest in an oval banneton for 8-10 hours, or overnight. Score and bake at 230C until golden brown.
Tip: Add steam to your oven for the first 10 minutes to help the bread rise.
Added by: luisas
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
White and Spelt Sourdough
Seeded wholemeal sourdough
White country sourdough loaf
Half and Half sourdough bread using retard method (over night recipe)
Finnish sour rye bread (hapanleipä)If 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.