Matthews Cotswold Churchill Strong White Bread Flour 1.5kg
Matthews Cotswold Churchill is an extra-strong, high-protein bread flour. Encourages beautiful gluten development and easy kneading and shaping. This flour contains 12.8% protein which supports the rise and structure of your bread. Its beautiful gluten development makes it perfect for hand kneading and bread machines. Blend with Stoneground wholegrain flour for a richer, more complex flavour.
Perfect for: All bread recipes, sourdough bread recipes, sourdough starter, artisan bread recipes, bagels, no-knead bread, white bread and hot cross buns.
Did you know: The flour is named after a local town a few miles from the mill, where the grain grown on the surrounding hills is used to make Churchill strong white flour. The flour is then used to make sourdough bread in the mill and local bakeries and used to make Cotswold sourdough, served in local pubs and restaurants all over the Cotswolds and beyond.
Delivers: A finely milled consistent strong white flour.
Milling: Provenance: Produced using a blend of premium Canadian spring wheat with superior water absorption qualities and local grade 1 high protein wheat.
Contains: Wheat
Protein: 12.8%
Wheat Origin: Great Britain & Canada
Ingredients: Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)]
For allergens, including cereals containing gluten. May contain traces of SOYA.
Also available in 16kg Sacks here.
Top Tip: Matthews Cotswold Churchill flour has a higher water absorption than standard strong white flour you find in the supermarket. The gluten quality in Churchill flour comes from the two main proteins in bread flour “Glutenin” which creates elasticity and chewiness and “Gliadin” which helps support a better rise.
Flour is a raw ingredient and must be cooked or baked before eating.
About Matthews Cotswold
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
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 farming partnerships, traditional milling methods and premium grain selection 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.
Generations of farming families
The Matthews Cotswold Flour story began when the original FWP (Frederick) 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. It’s not a bad office view!
The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
Buy Matthews Cotswold Churchill Strong White Bread Flour 1.5kg at Ratton Pantry.
