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.
Perfect breakfast bread, soft, buttery and with chocolate chips. What's not to like?
The recipe is from Eric Kayser which I have seen on various French bread blogs:
Ingredients
500 g Bread flour
25g sugar
20 g milk powder
75 g 100% hydration starter refreshed
5 g dry instant bakers’yeast
10g salt
250 ml tepid water
75g soft butter
Generous handful of cholocate chips
1 egg yolk to glaze
Method
In a large mixing bowl, dissolve the yeast in the water. Add the starter and mix well.
Add the flour, milk powder, sugar and salt. Knead for 10 minutes.
Add the butter , a little at a time and knead further.
Leave to rest for 15 minutes.
Add cholocate chips to dough, then divide in 4 balls.
Leave to rest for another 15 minutes.
Shape in long baguettes and keep in a baker’s couche or a well floured tea-towel.
With a lame, slash the pain several times.
Leave to proof for 1h30 – 2 hours until doubled in size.
Brush with the egg yolk.
Bake in a hot oven at 220C for 15-20 minutes.
Ideal for breakfast or for us French, as a 4 o'clock "goûter" with 3-4 chocolate pieces !
Added by: Anne Chapman
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Chocolate chip cookies
Shipton seeded sourdough
Khorasan Spelt Sourdough
Welsh Honey & Oat Sourdough. (Pot Bread)
Spelt, date, and walnut sourdough using wheat leavenIf 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.
Looking for a unique gift for the baker in your life this Christmas? Well we might just have the answer, one of our beautiful Christmas Hampers.
Choose from The Baker’s Starter Kit, designed for the passionate home baker, some of the essentials to get you up and running to produce mouth-watering goodies. Or The Shipton Mill Special, a limited edition hamper including Uncle Tom’s cold-pressed olive oil, our Shipton Mill apron, a hand carved British bread board and more.
One of the best breads I've ever made. I didn't use any instant yeast and changed some of the water for milk because I didn't have any milk powder and the bread was tasted fantastic. I would give it five stars
Dinah Dough 28 November 2015
ReplyHello, Thank you so much for letting me know how much you enjoyed making and tasting the recipe. Wishing you many more baking successes. With festive season approaching, I might do a few more of these myself ! Anne
Mrs Anne Chapman 30 November 2015