Not all flour makes good bread. While it is true that a skilled baker can make bread from most types of flour, using our designated bread flour will ensure the best results for the home baker.
These flours are also called “Strong” flours, and are generally made from “Hard” wheat . This type of flour has a higher protein content and as the title suggests, plenty of “muscle”. When made into a dough, they absorb more water and with kneading produce long elastic chains of gluten/gliadin proteins forming a superstructure which enables bread with more volume and an open texture.
These proteins form the elastic structures-tiny envelopes/balloons enclosing the gases caused by fermentation, which maintain their integrity and expand as the gases expand when the bread is baked. This is an “open” texture being pleasing to look at and to eat. These flours are prized by bakers because they provide some tolerance, which means the baker knows the dough will not collapse from having insufficient strength.
Strong flours are also more useful in long fermentations as they will “hold on” longer than weaker flours. Strong flours have always been added to weaker or softer flours to provide more structural integrity.
A famous early blend was that of the first flours coming to England from the American colonies, with softer English or “home” wheat. Commentators were rich in their praise of these flours particularly as an extra loaf resulted from the batch as the strong flours could absorb more water thus giving more dough.
Good bread flours usually come from hard or harder wheat which tends to be from climates with a hot dry short summer, such as the Canadian/North American prairies, Kazakhstan, the Ukraine and Hungary among others. Even in the UK, the best bread flours have traditionally come from the warmer south or east Anglia which is drier than the rest of the country.
It has to be said that good bread can also be made from flour which is not really strong, in the hands of an experienced baker. However, using designated bread or strong flours will ensure a more successful bake for the home baker.
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We are releasing delivery slots as and when they become available throughout each day. If you would like to place an order, please follow the below steps:
IMPORTANT - please note:
Whilst not ideal, these measures will allow us to keep delivering a steady flow of flour to as many people as possible. We are sorry we can’t take everyone’s order, but we are doing our best.
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Please note: if you get a delivery slot for the Flour Direct Shop, you will not be able to buy anything from the Sack Shop.
Good news, we are taking orders again, after clearing the initial backlog.
Levels of demand are still unbelievably high and we can only fulfil a finite number of orders each day. Please click here to find out more ...
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
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The Shipton Millers
We endeavour to despatch your order within 3-5 working days. For orders received before 11am we do our utmost to deliver next working day but this is not guaranteed. More ...
We offer Free Delivery to most parts of the country on order values of £30 or more up to a maximum weight of 100kg; standard delivery on orders below £30 is £6. More ...
Your orders are stored on our system - you can save your basket to come back later and you can re-fill your basket with the items from your previous orders. Log in to My Shipton Mill to find out more.
Ideally flour should be kept in a sealed container in a cool dry place with stable temperature. Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months. More ...