900g Matthews French Strong Patisserie flour
50g caster sugar
14g fast-action yeast
20g chilled, unsalted butter
500g full-fat milk straight from the fridge
200gr white sourdough starter (50:50 flour:water, i.e., 100% hydration)
500g unsalted ‘high-quality’ butter (I use President)
Egg wash (1 egg beaten with a pinch of salt)
This is a large volume of dough but can be divided into portions and frozen to be used as needed.
Making the dough
Rolling, shaping and baking
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
Calls may be recorded for training and monitoring purposes.
Terms and conditions
With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
What a way to end the weekend with these delicious crunchy sourdough treats by @messyjessy_bakes
Happy Sourdough Sunday! #SourdoughSeptember #sourdough
Sourdough September with @CotswoldFlour. The one on the left was made with 50/50 strong white and 8-grain. The right one was 50/50 strong white and Cotswold Crunch. They even came out different shapes!
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