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Churchill White FlourChurchill White Flour

Churchill Extra-Strong Bread Flour

(1 customer review)

An extra-strong, high-protein bread flour. Finely milled from a blend of hard wheat sourced between the Cotswold village of Churchill and Blenheim Palace. Encourages beautiful gluten development and easy kneading and shaping. This flour contains 12.8% protein which supports the rise and structure of your bread. Its beautiful gluten development makes it perfect for hand kneading and bread machines. Blend with Stoneground wholegrain flour for a richer, more complex flavour.

One bag 1.5Kg Five bags 7.5kg
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SKU: CCHP Categories: , Tag:

Description

Matthews Churchill strong white bread flour is an extra strong high protein bread flour. Finely milled from a blend of high protein hard wheat from the Cotswold village of Churchill. Encourages beautiful gluten development and easy kneading and shaping. This flour contains a 12.8% protein which supports the rise and structure of your bread. Perfect for hand and bread machines. Blend with Stoneground wholegrain flour for a richer more complex flavour.

Perfect for: Premium grade strong white bread flour, perfect for long fermentation sourdough and other breads.

Delivers: A finely milled consistent strong white flour.

Provenance & Milling: Finely milled from a blend of high protein hard wheat from the Cotswold village of Churchill and blended with premium Canadian red spring wheat. This combination produces superior water absorption and easy kneading and baking qualities.

Protein: 12.8%+

Contains: Canadian wheat

Wheat Origin: Great Britain & Canada

Did you know: The flour is named after a local village “Churchill” a few miles from the mill, where the grain grown on the surrounding hills is used to make Churchill strong white flour. The flour is then used to make sourdough bread in the mill surrounding local bakeries. This flour is chosen as the number 1 flour for sourdough baking by Cotswold master bakers. The Cotswold Sourdough loaf is served up in the local village pub “The Chequers Churchill” always a starter for the Matthews family during visits.

Additional information

Weight 1.5 kg
Weight

One bag 1.5Kg, Five bags 7.5kg
Flour Type

Application

,

Bag Size

1 review for Churchill Extra-Strong Bread Flour

  1. BarbaraH –

    What wonderful flour! Absolutely delighted. My standard sandwich loaf at 65% hydration made with 3 successive 45 minute rests was as light as a feather, but had real taste and substance. Made a traditional Jewish Sabbath plaited loaf at 60% hydration, 15 minutes hand kneading, which was one of my best breads of that type in over 60 years of baking with yeast.

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Milling and Provenance

The wheat to make Churchill needs to be of high protein strength to ensure its consistency when baking. We test all of the wheat before accepting any load into the mill. Each load is collected from one of our local Cotswold Grain Partnership farmers and delivered to the mill. During harvest, this can mean driving straight onto the field and down the hill to the Cotswold mill. The wheat is stored in our 100-year-old pine grain silos before being finely roller milled into a strong white bread flour for home baking or professional artisan bakers around the UK.

Nutrition

12.8% protein

Perfect for

All bread recipes, sourdough bread recipes, sourdough starter, artisan bread recipes, bagels, no-knead bread, white bread and hot cross buns.

Top Tip

Churchill has a higher water absorption than standard strong white flour you find in the supermarket. The gluten quality in Churchill flour comes from the two main proteins in bread flour “Glutenin” which creates elasticity and chewiness and “Gliadin” which helps support a better rise.

Wheat origin

Great Britain

Did you know

This flour is named after a local village Churchill, only a few miles from the mill. The grain is grown on the surrounding hills and the flour is then used to make sourdough bread in the surrounding local bakeries. It was chosen as the number one flour for sourdough baking by master bakers. And the Cotswold Sourdough loaf is served up in the local village pub “The Chequers Churchill” - always a starter for the Matthews family during visits!

Top Tip

Churchill has a higher water absorption than standard strong white flour you find in the supermarket. The gluten quality in Churchill flour comes from the two main proteins in bread flour “Glutenin” which creates elasticity and chewiness and “Gliadin” which helps support a better rise.

Wheat origin

Great Britain

Did you know

This flour is named after a local village Churchill, only a few miles from the mill. The grain is grown on the surrounding hills and the flour is then used to make sourdough bread in the surrounding local bakeries. It was chosen as the number one flour for sourdough baking by master bakers. And the Cotswold Sourdough loaf is served up in the local village pub “The Chequers Churchill” - always a starter for the Matthews family during visits!

Reviews

  • 5 out of 5
    What wonderful flour! Absolutely delighted. My standard sandwich loaf at 65% hydration made with 3 successive 45 minute rests was as light as a feather, but had real taste and substance. Made a traditional Jewish Sabbath plaited loaf at 60% hydration, 15 minutes hand kneading, which was one of my best breads of that type in over 60 years of baking with yeast.

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