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.
A tasty loaf with a pleasing texture using Italian White 00 Flour (118)
Begin with 300g active sourdough starter 100% Hydration using Italian white (118)
Add to 300g water and mix in until well dispersed.
To this add 450g of Italian white (118), I sometimes add half and half blend with Dark Rye (603)
Bring together to form a rough dough making sure to leave no dry ingredients then let it rest for ten minutes.
Knead well to form an elastic dough, 10 minute knead then rest cycles are effective
Continue until the dough is silky and elastic then place into a well oiled bowl and cover.
Once the volume increases by about one third tip out, stretch and fold incorporating 10g of salt. Continue and form into the shape you prefer
Dust well with flour once shaped and place into a proving basket. Cover to prevent drying, I use 'hotel' shower caps
Once risen to almost double in volume bake in a pre heated oven as hot as you can (250C) for 40 min or until sounding hollow when tapped on the bottom. I always put an empty roasting tin on the bottom shelf of the oven and pour cold water in at the last minute to bathe the loaf in steam whilst cooking, this improves the rise and the crust.
Added by: Rob on the Allotment
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Borodinsky Traditional Russian Rye Sourdough- Yeast and Wheat Free
Cornflour Sourdough
Lisa K's Organic Sourdough Rye Bread
Sourdough Pain Au Bacon (2 loaves)
Nigella Seed Sourdough 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.
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.