Traditional English Wholemeal Loaf

June 26, 2007

Traditional English Wholemeal Loaf

Written by Naomi Stobart

SPONGE
500g Flour
10g Salt
2.5g Fresh Yeast
340g Water

Mix to a fully developed dough and stand in bulk for 16-18 hours.

MAIN DOUGH
500g Flour
10g Salt
12.5g Fresh Yeast
75g Sponge
1.25g Malt Extract
5g Fat
340ml Water

METHOD
1. Mix to a fully developed silky dough (28ºC final dough temp) and then stand in bulk for 30 minutes.
2. Scale off and hand up and leave for a fifteen minutes intermediate proof
3. Give a quick final mould and leave for 40-50 minutes final proof
4. Bake at 210ºC for approximately 40 minutes.

Centuries of milling

A mill was first recorded on this site in the Domesday book of 1086. We follow in the footsteps of generations of Millers. There is a sense of place and continuity at the heart of what we do.

Traditional Grains

We select our grains by their excellence, not the average. It is up to us to then capture and distil these flavours from the grain into flour through our precise and expert milling processes.

Protecting the environment

Shipton Mill has been guided from day one by the mission to leave the earth in a better place than we inherit it. Being a champion for regenerative organic agriculture is one strand of this.

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All Gluten-Free

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