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£10.72
Matthews Cotswold Strong White Flour | Specialty High Gluten and Protein Flour | Milled in Britain from Premium British Wheat | For Baking Artisan Bread, Sourdough Bread and Starter, Rolls, and other Bread Recipes | 12.5% Protein | 1.5kg Bag (Pack of 5)
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Matthews Cotswold Flour
36 items
About this product
BrandMatthews Cotswold Flour
Quantity Per Pack5
Allergen InformationCereals Containing Gluten
Product IngredientsGluten
Product description
STRONG WHITE FLOUR
A premium 12.5% high protein flour milled from grade 1 British wheat. The flour has a high gluten content that is perfect for all types of breads at home or in the bakery.
MILLING & PROVENANCE
The Matthews family has been milling premium bread flour for over 100 years and growing and selling milling wheat for over 200 years in the Cotswolds. 8 generations of dedication to the soil, mill, and flour are packed into this bag of premium strong white flour. We source our wheat from our local Cotswold Grain Partnership set up by the family and local farmers surrounding the Cotswold mill. This flour is roller milled rather than stone milled to produce a very fine white flour for home bakers and professional artisan bakers around the UK.
PERFECT FOR
Matthews Strong White is perfect for artisan bread, sourdough base flour, sourdough starter, pizza dough, buns, flat breads, dinner rolls, sandwiches, white bread, bagels and any other bread recipes.
TOP TIPS
•For yeasted breads select the right yeast fast acting is best for bread machines.
•Use a digital scale.
•Don’t over or under knead. You should be able to stretch your dough 2 to 4 inches without breaking it apart.
•Use the poke test, if after a poke there is a small indentation and very slow spring back, you're on to a winner.
DID YOU KNOW?
Our strong white comes from our bakers’ grade Windrush flour, named after the Windrush river that runs through Boruton on the water and Burford in the Cotswolds. The hills that bank the river on the north side face south and get plenty of sun in the summer which helps with the protein level in the bread wheat.
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