All about Shipton Mill
From our beautiful 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.
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
Need to know where we are?
For contact details, directions and how to find us
We’re happy to welcome back our doorsales customers on a pre-booking basis. Please call the office to arrange your collection in advance.
Our Office Hours are Mon – Fri 09:00 to 17:00hrs.
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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
Sourdough with the tricky Organic Light Malthouse Flour (301)
sourdough no knead rye bread
Sourdough PIzza Dough
South Tyrolean wheat and rye aromatic 'sourdough' rolls
Organic White sourdough loafIf 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.
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers