Today’s bake is proudly sponsored by Shipton Mill… or at least it feels that way.
Been playing with their flours again and I’m reminded why I keep going back: proper flavour, lovely open crumb, and a dough that actually behaves instead of sulking on the worktop. If you’ve only ever used supermarket strong white, try a bag of their organic or heritage stuff – your bread suddenly tastes like something from a decent bakery instead of a vaguely bread‑shaped sponge.
Today’s loaf: long, slow ferment, plenty of time in the fridge, and a ridiculous smell in the kitchen right now. Crust is singing, crumb looks promising, and there’s Shipton Mill flour all over the place, obviously.