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.
500g Malted Flour (Shipton Mill) 50g Mixed Seeds (Shipton Mill) 8g Fermipan (Red) Instant dried yeast 8g Sea or Table Salt 30g Unsalted Butter 8g Clear Honey 300g Warm Water
Makes 2 medium loaves about 540g each
Mix all ingredients together in mixer for 10 minutes or by hand for 15 minutes until a dough is formed, making sure you keep the yeast away from the salt!
Put into a lightly greased bowl and cover with clingfilm and/or a damp tea towel. Leave to prove for about 1 to 2 hours, depending on the ambient temperature, until the dough has almost doubled in size.
Take the dough out of the bowl onto a lightly floured surface and knead the dough to knock out the air and ‘tighten’ the dough. This can be done by folding the dough over itself and rotating it ‘around in a clockwise direction’ so that you form a tight ball.
Lightly grease a baking sheet or tray using either olive oil or butter and some kitchen paper. Or use a proving basket or tins.
Shape the dough as you require (ball, oval, bloomer, cottage loaf style, etc) and place on to the lightly greased baking sheet/tray, and cover in a bag or with lightly oiled clingfilm so that the cover does not stick to the bread as it rises.
Allow to rise for about 1 hour, again dependent on the ambient temperature, until almost double in size. Don’t let the dough over prove.
Towards the end of the proving time, pre-heat the oven to 220c, 425f or Gas mark 7 and put a tray that can be used to put boiling water in at the bottom of the oven as it is heating up (with no water in it).
When the bread is ready to bake, make sure you have some boiling water ready for the bottom of the oven and slash deep cuts into the top of the loaf with a very sharp knife (serrated will be best) or use a razor/lame.
Place the loaf on the top shelf of the oven and pour the boiling water in the tray at the bottom of the oven to create stream (if your oven doesn’t have steam facility built in). Bake the loaf on the same temperature (do not reduce) for 30 mins.
After 30 mins check the loaf is baked by tapping the bottom. If it sounds hollow, then it is baked. Pop back in the oven upside down for a further 5 mins, making sure there is no steam left (remove the tray of water if any remain). This will harden the loaf and make the crust ‘crispy’ when it is removed and cooled.
After the 5 mins, remove and allow the bread to cool on a wire rack to allow the crust to form properly. If you like, cool the bread upside down, to ensure the base does not get ‘damp’ from any steam that can form from the heat of the loaf (there is less surface area for steam to form if it is cooled upside down).
Once cooled it can be stored for up to 3 to 4 days in a bread bin or airtight container. It freezes very well either whole or slice and freeze separate slices if you wish to 'portion control'.
This is a special blend of 5 seeds and cereals, this product does not contain any flour. For those who love seeds and cereals to be a major part of their diet, this is an ideal mix containing malted wheat flakes, barley flakes,...
A bread flour packed full of flavour due to the delicious blend of malted grains and wheat flour, carefully chosen by us to add a richness and colour to your loaves. Suitable for both yeasted and sourdough breads.....
Our everyday loaf full of body and texture. We eat it as toast with peanut butter and as sandwiches - ham, cheese, mustard and salad or roast chicken, stuffing and mayo our favourites! Never fails for a chewy, heavily grained, substantial wholemeal loaf.
Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf
Easy recipe to use with a bread machine, just add everything, switch on and come back to a lovely loaf 3 hours later
Add a recipe & get 5% off
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.