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Cotswold Strong White

Matthews Cotswold Flour Cotswold Strong White

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Matthews Cotswold strong white (Windrush family), about 12-12.5% protein from UK group 1 wheat. Cotswolds roller-milled bread flour for bread, pizza, and general baking. Mill talks protein and Hagberg bands on trade sheets, not Chopin W on the bag.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 8 h at 22°C, inside a 6–12 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Matthews Cotswold strong white (Windrush family), about 12-12.5% protein from UK group 1 wheat. Cotswolds roller-milled bread flour for bread, pizza, and general baking. Mill talks protein and Hagberg bands on trade sheets, not Chopin W on the bag.

Matthews Cotswold Flour Cotswold Strong White fermentation range

The catalog window for Matthews Cotswold Flour Cotswold Strong White is 24–48 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

strong-white, heritage-wheat, british, high-protein, craft-mill, pizza, bread, stoneground-option

Bakes with this flour

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Technical Specifications

Absorption
62%
Ash Content
0.6%
Mix Time
8-12 min

Cotswold Strong White vs Bella Pizza Flour

Bella Pizza Flour
Bella Pizza Flour
Strength
StrongVery Strong
Protein
12.5%13.5%+1.0%
Hydration
——
Maturation
6-12h 22°C—