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

      Swiss Flour sourdough

      A light open texture loaf with plenty of flavour

      Like this? Share it with your friends.


      Report abuse

      Evening of Day 1

      Mix together

      • 200 grams Water

      • 150g Sourdough starter

      • 250g grams Swiss flour

      Method

      Ferment at room temperature covered loosely with plastic for 12 hours.

      Morning of Day 2

      Day 1 ingredients plus:-

      600 grams + 50 grams Water

      750 grams Swiss flour

      100 grams Wheat germ

      25 grams Sea salt

      Method

      Add all ingredients except the salt and 50grams of water knead to a rough dough place in plastic covered bowl rest  (Autolyse) for at least 1 hour

      Dissolve the salt in the 50grams of water add to the dough and knead to a smooth texture

      Refrigerate for 24 hours.

      Morning of Day 3

      Method

      Remove the dough from the fridge

      Knead to form 2 balls

      Place in baskets and prove at room temp for 5 hours.

      Pre heat the oven with steam to 250℃

      Bake at 250℃ on a stone for the first 15 minutes with steam plus 15 minutes without steam. Reduce temp. to 200℃ for 15 minutes till cooked - sounding hollow when tapped on the bottom.

       

      Added by: RMD

      Tags: Bread Sourdough Swiss

      Add comment

      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 ...