Matthews Churchill premium white bread flour is a strong high protein bread flour. Finely milled from a blend of high protein hard wheat sourced between Cotswold village of Churchill and Blenheim palace. Encourages beautiful gluten development and easy kneading and shaping. This flour contains a 12.8% protein which supports the rise and structure of your bread. Perfect for hand and bread machines. Blend with Stoneground wholegrain flour for a richer more complex flavour.
Milling and Provenance: The wheat to make Churchill needs to be of high protein strength to ensure its consistency when baking. We test all of the wheat before accepting any load into the mill. Each load is collected from one of our local Cotswold Grain Partnership farmers by Matthews and delivered direct to the mill. During harvest this can mean literally driving straight onto the field and down the hill to the Cotswold mill. The wheat is stored in our 100-year-old pine grain silos before being finely roller milled into a pure consistent strong white bread flour for home baking or professional artisan bakers around the UK.
Perfect for & Recipes: All bread recipes, sourdough bread recipes, sourdough starter, artisan bread recipes, bagels, no-knead bread, white bread.
Matthews Sourdough Baking Top Tips:
1: Ask your local Artisan baker for a bit of their sourdough starter.
2: Follow a formula of a sourdough baker like Elaine Boddy.
3: Don’t forget to feed your starter. 4: Shape your loaves properly on a large work surface, rotate 90 degrees and pull back to yourself. Try not to shape to tightly as it will lose its structure.
5: Don’t over ferment your dough to the point where it becomes wet and sticky. If you find this reduce your fermentation time.
6: For improved taste, structure, flexibility and a slower rise refrigerated proofing can work wonders. Be sure the dough is in an airtight container.
Churchill has a higher water absorption than standard strong white flour you buy 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 creates extensibility which helps support a better rise.
