
Combine the flour, caster sugar, salt and orange zest into a bowl and with a hand turn over to mix the dry ingredients together.
* For me I work with an oven at 240degC and put the dough directly on to a pizza stone. After 15 minutes, I lower the oven temperature to 190degC. If you can add steam to the oven, that will help with the rise.
FWP Matthews Ltd
Station Road
Shipton under Wychwood
Chipping Norton
Oxfordshire
OX7 6BH
Tel 01993 830 342
Fax 01993 831 615
E-mail sales@fwpmatthews.co.uk
VAT No. GB 194 637 624
Calls may be recorded for training and monitoring purposes.
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.
Another exquisite scoring video by @dave_bakes_bread
Dave has created such an elegant and delicate design here, well done!
Tag us in your scoring videos! #cotswoldflour
"Oh sourdough, how we've missed you so!"
Three days of care got our rye starter in tip-top condition for this mixed flour bake featuring the final 150g of @CotswoldFlour crunch flour.
The dough felt incredible and it baked to blistery perfection in our @ChallengerBread pan.
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