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 light open texture loaf with plenty of flavour
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
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Borodinsky Traditional Russian Rye Sourdough- Yeast and Wheat Free
Basler Brot
Cornflour Sourdough
Lisa K's Organic Sourdough Rye Bread
Sourdough Pain Au Bacon (2 loaves)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.