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.
Very easy to make pizza with a long fermentation
Ingredients
120gr sourdough starter
390gr water
600gr organic white flour
10gr salt
olive oil
Method
Start the day before you plan to make your pizza. Mix all the ingredients in a bowl with the help of a dough scraper. You don't need to knead the dough just make sure you combine all the ingredients well untill you don't see any flour bits in the dough.
Make a ball and leave it to rest for an hour in a bowl grease with a good tablesppon of olive oil.
Fold the douhg like you will do with puff pastry and leave it to rest for another hour. Repeat the folding. Leave in the fridge overnight for at least 12 hours
Take the dough out of the fridge at least two hours before baking.
Divde the dough into three equal pieces and shape into balls. Preheat the oven 250C with a pizza stone.
Take one of the balls and with the heel of your hand in the centre start pushing the dough away from you turning the dough as you go untill you have a roughly round pizza around 25-30 cm. The edges should be thicker then the middle.
Spread the pizz with tomato sauce and your favourite ingredients. Slide the pizza onto the preheat pizza stone
Added by: Diego Rivera
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Hot steaming sourdough
Banbury Boule
Einkorn Bread Recipe
Chocolate Sourdough
Organic cocoa 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.
Fold the douhg like you will do with puff pastry.... How is that? No puff pastry recipe here.
Jimi 05 March 2019
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