Cotswold Strong White
Matthews Cotswold Flour
Premium 12.5% high protein flour milled from grade 1 British wheat by the historic FWP Matthews mill. The high gluten content makes it perfect for pizza, artisan breads, and general baking. Craft millers since 1912, Matthews uses traditional methods with heritage wheat varieties for superior flavor and performance.
Optimal hydration: 60% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-12 hoursat 22°C
OfficialGood gluten development for medium fermentation
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Technical Specifications
Absorption | 62% |
Ash Content | 0.6% |
Mix Time | 8-12 min |
Matthews Cotswold Flour Cotswold Strong White is W280 strength, 12.5% protein, a P/L ratio of 0.60, a recommended hydration range of 60–68%, and 62% absorption. Premium 12.5% high protein flour milled from grade 1 British wheat by the historic FWP Matthews mill. The high gluten content makes it perfect for pizza, artisan breads, and general baking. Craft millers since 1912, Matthews uses traditional methods with heritage wheat varieties for superior flavor and performance. It ferments best over 6–12 hours at room temp (22°C). Good gluten development for medium fermentation
strong-white, heritage-wheat, british, high-protein, craft-mill, pizza, bread, stoneground-option