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

      My simple sourdough

      Easy to remember recipe for a classic bread....crisp crust, slightly chewy centre...fabulous toasted and covered in butter !

      Like this? Share it with your friends.


      Report abuse

      Ingredients

      1kg Shipton Mill No4 flour

      600g warm water

      400g of sourdough starter ( I use a 50/50 light rye flour and water for my starter)

      30g salt

      Mix flour, water and starter together for a couple of minutes to form a rough dough

      cover and leave for 30 mins

      add salt

      Method

      Mix and knead for 10 minutes until it passes the window pane test

      cover and leave for 2.5 hours - stretch and fold every 50 minutes

      Divide, shape and place in proving baskets

      Cover and leave to rise for 2-3 hours

      Bake for about 30 minutes in a hot over (220c)...not forgetting to cut the dough to release the steam.

      Added by: Jeremy Hughes

      Tags: Bread White Sourdough

      Add comment
      Window pane test

      What is the "window pane test" mentioned in this recipe?

      Jane 02 December 2016

      Reply
      RE: Window pane test

      You should be able to pull the dough and stretch between both thumbs and fore fingers (excuse the crude explanation) and stretch it thin enough without it tearing. If you can get the dough to hold enough to see through it,! It's a good indication that the gluten strands are strong enough and you've kneaded enough

      Djcandeland 10 January 2017


      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 Cookbook – A Handful of Flour

      We are beyond excited to announce the launch our first cookbook with Headline Publishing.

      A Handful of Flour

      “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.

      More ...