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All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
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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.
Easy to remember recipe for a classic bread....crisp crust, slightly chewy centre...fabulous toasted and covered in butter !
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
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
40% Wholemeal Sourdough
Semolina Sourdough Bread Recipe
2.3kg White sourdough bread
Wheat sourdough biscuits
Easy Seeded Sourdough LoafIf 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.
Dear Customers,
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers
What is the "window pane test" mentioned in this recipe?
Jane 02 December 2016
ReplyYou 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