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.
The small amount of wholemeal in the starter gives the crumb a lovely colour. Wait as the loaf cools and listen to it sing. This loaf freezes well, as you can see from the picture. Enjoy
Refresh starter
Starter is 1 part old starter
100g Starter
210g Water
100g Strong white flour
100g Stoneground wholemeal flour
Mix and rest for 12 hours and at least doubled in size (say 10pm previous evening).
Main dough
Ingredients
800g Strong white flour
320g Some of the starter from above
460g Water
10g Salt
Method
1. Water temperature = 54 - ((flour temperature + starter temp) / 2)°C (maximum of 40°C)
2. Measure the starter into a bowl and add the water. Mix until combined.
3. Add the dry ingredients to the wet ingredients and mix to a shaggy mess.
4. Tip dough out onto the bench and knead until silky smooth (about 5 minutes). Place back in the bowl covered with a plastic bag for an hour.
5. Place the dough back in the bowl and cover with a loose plastic bag. Rest for 2 hours or until doubled in size.
6. Divide the dough into two and mould each piece into a ball and bench rest for 20 minutes with an upturned bowl on top.
7. Make the final mould and place in a dusted banneton for a final proof of 2-3 hours. Cover with a plastic bag.
8. Bake for 25-30 minutes at 230°C.
Added by: Doughtastic - Graham
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.