All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
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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.
This bread is made from rye flour and sourdough with just some water and salt. High in fibre, wheat free and perfect as toaster with soft cheese or smoked salmon.
Ingredients
195 g of rye sourdough (refreshed about 12 hours earlier)
220 g of water 30-37 C
350g dark rye flour
1 teaspoon cornish sea salt
20g melasses molasses (Meridian Organic cane sugar)
Method
Mix all ingredients with a spoon and form a smooth dough - thick but pouring. Leave to rise for an hour. In the meantime, after half an hour, stir to degas the dough. Transfer to a 900g loaf tin sprayed with rapeseed oil and dusted with rye barn. Leave to rise. My bread, although warm, did not want to grow quickly and I had to wait about 3 hours, but finally it filled the form nicely. Bake 15 minutes at 230 degrees Celsius, then another 15- 20 minutes at 210 degrees Celsius. Leave on cooling rack, try next day. This kind of bread tastes best next day. Enjoy
Added by: martin227474
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Sourdough Pain Au Bacon (2 loaves)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.
You give a weight for the amount of starter but you neglect to mention its hydration. Could you provide that rather essential detail, please?
tmaynard 02 February 2018
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