Canadian Plains Strong Bread Flour
Shipton Mill
Exceptionally strong bread flour from Shipton Mill's Cotswolds mill, made from premium Canadian high-protein wheat. With 14% protein, this is one of the strongest flours available in the UK, beloved by artisan bakers and pizza enthusiasts for its ability to handle very high hydration and long fermentation times. Certified organic and regenerative agriculture focused.
Optimal hydration: 65% – 75%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 6-12 hoursat 22°C
TestedHigh protein allows for extended fermentation. Popular with sourdough pizza makers.
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Technical Specifications
Absorption | 65% |
Shipton Mill Canadian Plains Strong Bread Flour is W380 strength, 14% protein, a recommended hydration range of 65–75%, and 65% absorption. Exceptionally strong bread flour from Shipton Mill's Cotswolds mill, made from premium Canadian high-protein wheat. With 14% protein, this is one of the strongest flours available in the UK, beloved by artisan bakers and pizza enthusiasts for its ability to handle very high hydration and long fermentation times. Certified organic and regenerative agriculture focused. It ferments best over 6–12 hours at room temp (22°C). High protein allows for extended fermentation. Popular with sourdough pizza makers.
high-protein, organic, canadian-wheat, strong, artisan, sourdough, high-hydration