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.
We are immensely grateful for all our local farming partners, who have been with us for generations. In the next few weeks Paul Matthews will be sharing the harvest report!
Share your Local Harvet with us by tagging #cotswoldharvest 🙌👌
Just so I don’t run short, nephews partner jut been shopping at @Tesco and she got me a few back up bags of @CotswoldFlour Strong White #Bread flour 😃🍞🥖
©2020 FWP Matthews Ltd | VAT NO. GB 194 637 624 | Website Designed & Maintained by Studio Habgood