Matthews Cotswold FlourCotswold Strong White
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.
Comments
0No comments yet. Be the first to share your bake.
Technical Specifications
Absorption | 62% |
Ash Content | 0.6% |
Mix Time | 8-12 min |
Community Ratings
No community bakes yet
Bake with this flour and share your results!
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