Churchill Strong White Bakers Flour

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