We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Trade

All about Shipton Mill

From our beautiful to location to our philosophy - find out what makes us tick.

Shipton Mill

    Contact Us

    Need to know where we are?

    For contact details, directions and how to find us

    How to find Shipton Mill

    Visiting 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

    Click here for details & directions

      Your Basket

      Total: £0.00 item

      Take control

      Log in to My Shipton Mill to manage your orders and your online experience.

      My Shipton Mill

      My Shipton Mill / Log in

      Registration

      Homepage

      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

      Homepage

      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

      Hot steaming sourdough

      Sunday morning treat of freshly baked country sourdough loaf inspired by Tartine using Shipton Mill and a starter that originated in San Fransisco and got to us via Coomeshead farm bread making workshop ... we haven’t brought bread for over 5 years ...

      Like this? Share it with your friends.


      Report abuse

      Ingredients

      450 grams of Shipton traditional organic White flour,

      50 grams Shipton Mill Wholemeal

      12 grams Cornish sea salt

      340 grams water

      150 grams leaven/ starter

      Method

      Using hand method no kneading

      1. Mix water with leaven, and mix into flour until absorbed.

      2.leave for 25 mins

      3.Add salt, and work it in

      4.leave for 30 minutes

      5.Then Pull and fold the dough from 4 sides

      6.leave for 30 minutes

      repeat this at least 4 more times - keeping the dough at around 21 degrees.

      7.when the dough is light and active ( like fully inflated) shape into a round, place in a floured banetton and allow to prove in fridge overnight.

       

      8.pre heat Dutch oven in oven to gas mark 9 / 250 degrees

      9.Turn dough onto a greasproof doily, slash the top of the dough and place into dutch oven with lid for 25 mins.

      10.Turn oven down to gas mark8 and remove lid for aprox 20 mins or until reaches 98degrees c in centre of loaf.

      Enjoy fruits of your labour!

      Added by: Terry Hembrow

      Tags: Bread White Sourdough

      Add comment

      I followed your recipe to the letter, the first batch came out beautifully but the next couple of batches had huge holes at the top and were dense at the bottom. Any idea why?

      mr James Leech 26 January 2020

      Reply
      Sourdough

      Can you please tell me where do I get the leaven/starter to make sourdough? Sheila

      Mrs Sheila Pickett 04 January 2020

      Reply
      RE: Sourdough

      Hi Shelia, As mentioned in my notes, I was lucky enough to get my starter from Coombeshead Farm whilst attending a baking course. My best suggestion for you would be to find a Rustic Bakery near you and see if they will provide you with a small sample of their own - you’ll only need a teaspoon full which you can then maintain. To that end I tried to attach 2 documents which should be useful for this purpose but alas it won’t let me. The book is Tartine by Chad Robinson Hope this is helpful - good baking

      Terry Hembrow 05 January 2020


      Related products

      Bread Proving Basket - Small/Large Oval
      Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.
      Bread Proving Basket - Small/Large Round
      Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

      Related articles

      Add a recipe & get 15% off

      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.

      15% off Flour Direct

      It's very easy, just click here to visit your "My Shipton Mill" page to get started.

      Shipton Mill
      Christmas Hampers

      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.

      Shipton Mill 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.

      More ...