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Take a look in our online shop, where you can buy our full range of flour and lots more.
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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.
Like chocolate cake but not. Delicious on it's own with butter or toasted...
Ingredients
100g Sourdough starter
100g Good quality drinking chocolate powder (I used Green and Blacks)
500g Shipton Mills Canadian Bread Flour
5g Salt
300ml Water
Method
Mix all ingredients together using a knife then use a mixer with a dough hook for a couple of minutes until the ingerdients form a smoothish dough scraping any ingredients from the sides. Use a scraper to make the dough into a ball in the bottom of the bowl then cover with a tea towel. Leave for 1/2 hour then stretch and fold 4 times giving the bowl a 1/4 turn each time. Cover and leave for another 1/2 hour. Repeat this for 5/6 times. Turn the dough ball out onto a floured surface and shape into a nice ball and plop into a floured basket baneton. Put the basket into a large enough tupperwear container and put the lid on. Place in a fridge to slowly ferment (rise). I usually leave it over night but can be left to do it's stuff for 2 or 3 days.
I cook my bread inside a cast iron dutch oven lined with non stick parchment, this keeps the temperature and cooking even. Pre-heat your oven with your Dutch oven inside to 275ºc. When the oven is up to temperature take your dough out of the fridge, out of the basket baneton and plop it into the Dutch oven, score the top with a razor blade and put the lid on the Dutch oven and back into your oven. Turn the temperature down to 235ºc and bake for 30 minutes. Take the lid off and bake a further 10/15 minutes. Take out of the oven and cool. Eat!!
Added by: Robert Hughes
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Chocolate oat biscuits (vegan)
Chocolate Chip Cookies
Chocolate cookies recipe
Chocolate Chip Cookies
Chocolate Beetroot CakeIf 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.