Parcelforce Industrial Action - impact on delivery timings...
Parcelforce Industrial Action impact on delivery timings
Friday 26 August, Wednesday 31 August, Thursday 8 September and Friday 9 September 2022
While we have been informed that contingency plans are in place to assure the delivery of as many parcels as possible, service will be affected on these dates and may lead to delays, compounded by the bank holiday on the 29th August.
Should you need to order from us, we therefore strongly recommend that you place your order as soon as possible to ensure it reaches you before the start of the industrial action. We will continue to endeavour to process and despatch your order within 3-5 working days and will try our utmost to get as many parcels packed and sent out in advance of the strikes to minimise any disruption.
Please note that no timed delivery slots can be offered on the strike action dates and the Parcelforce customer care team won’t be in service, which will delay any delivery queries.
Thank you for your patience, and we hope this advance warning will help you plan for any baking you may have scheduled.
700 g (1lb 9 oz) Shipton's white bread flour, plus extra for dusting
2 teaspoons salt
25 g (1 oz) butter, diced
15 g fresh yeast
1 teaspoon caster sugar
150 ml (0.25 pint) warm milk
about 300 ml (0.5 pint) warm water
Grease or flour a baking sheet and set aside. (I prefer these days to simply cover the sheet with baking paper).
Crumble the yeast in a small bowl, add the sugar and then cream with 4/5 tablespoons of the warm water.
Sift the flour and salt into a large bowl, then rub in the butter.
Make a well in the centre and add the yeast mixture followed by the milk and enough water to form a soft dough.
Knead for ten minutes - shape into a round - place in lightly oiled bowl - cover and leave to rise in a warm place until doubled in size.
Knock back and shape into a large oval. Place on baking sheet, cover and leave for about another 30 minutes or until doubled in size.
Preheat oven to 230C/450F/gas mark 8.
Using a sharp knife, slash the top of the loaf diagonally 3/4 times, then dust with a little flour (which I tend to rub in gently). Bake for 10 minutes, then reduce the temperature to 200C/400F/gas mark 6 and bake for a further 20 -25 minutes, or until it's risen, golden brown and sounds hollow . . . Cool on a wire rack.
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.