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
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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 loaf is made using 40% Khorasan organic wholemeal for a light wholemeal loaf with a sweet wheaten flavour. The dark rye leaven introduces a subtle sour note.
For a 950g boule...
Ingredients
SM Untreated Organic White Flour #4 (104) 278g (60%)
SM Organic Khorasan Flour (413) 187g (40%)
Water 361g (78%)
100% hydration 100% dark rye leaven 63g
Mixed Seeds 52g
Salt 10g
Method
Day 1
02:30 PM - Autolyse the flours and the water
04:30 PM - Mix in the leaven and the seeds, then rest for 10 minutes
04:45 PM - Mix in the salt and any additional water if the dough looks too stiff. Knead for 2 minutes on the dough hook (speed 2)
04:50 PM - Bulk ferment for 4.5 hours on the worktop – inc. 5 stretch and folds: two at 15 minute intervals, remaining every 30 minutes
05:05 PM - 1st stretch & fold
05:20 PM - 2nd stretch & fold
05:50 PM - 3rd stretch & fold
06:20 PM - 4th stretch & fold
06:50 PM - 5th stretch & fold
09:20 PM - pre-shape
09:25 PM - Rest covered – but if it begins to spread, continue onto the next step
09:40 PM - Shape and place into a lined basket
09:50 PM - Rest on the worktop
10:10 PM - Proof it in the fridge for 10.5 hours
Day 2
07:40 AM - Preheat oven gas mark 9 (GM9) with a baking cloche
08:40 AM - Bake – cloche GM9
09:20 AM - Bake – cloche lid off GM7
09:35 AM - Transfer to a wire rack
Added by: fourjays
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Organic Khorasan Flour (413)
Finnish sour rye bread (hapanleipä)
Pain au levain with einkorn wholegrain
Wholemeal, beer, walnut and honey loaf.
Sourdough bread with Semola & Spelt
Super Seeded Organic White & Barley SourdoughIf 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.