Canadian Bread Flour 1 Bag - 1.5kg Reviews

4.9 Rating 38 Reviews

About Cotswold Flour:

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s. Now Cotswold Flour stands at the forefront of organic farming and innovating with new lines from regenerative agriculture today.

We believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking. We are proud to offer premium quality Organic Flour, Regenerative Flour and Stoneground Wholegrain Flour, using grain from local farmers and time-honoured milling techniques.

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Phone:

01993 830 342

Email:

info@cotswoldflour.com

Location:

Station Road,
Shipton under Wychwood,
Chipping Norton
Oxfordshire
OX7 6BH

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“I have used many of your flours and they were all excellent, but this is my personal favourite for taste and ease of use, produces a very light textured loaf that smells wonderful. I enjoy having your quality products delivered to my home”

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Posted 2 years ago

“I like to use this with most of my recipes. I have had great results with instant yeast, sourdough, and fresh yeast. It is also nice to mix with other flours to give your bread a different flavour.”

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Posted 2 years ago

“Brilliant flour, use as a mix to lighten the other flour gives a good rise and makes wonderful bread. I use 500g mixed flour 300ml Water at 38c 25-30ml olive oil 1tsp of Sugar, 1tsp Salt and 1tsp quick acting yeast 2 to 3 Tbsp of mixed seeds Knead in mixer speed 2 for 4 minutes then at speed 4 for 6 minutes Prover 1.5 hours then knock our air and prove in baking tin 45 minutes Bake 25 minutes at 220c”

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Posted 2 years ago

“All good, long life and nice bread, next will try pizza”

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Posted 2 years ago

“A family member recommended Matthews Cotswold flour to me at a time when it was difficult to obtain bread flour anywhere. I made my first order for 5 bags and have continued to do so ever since. Initially, as a novice to baking, I found the Canadian Strong bread flour to be of excellent quality, really competitively priced, and which made really tasty bread. As skill develops I look forward to making tasty and different varieties of bread using other flours. Thank you Matthews Cotswold Flour”

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Posted 2 years ago

“Excellent on its own but equally brilliant mixed in varying ratios with either Wholemeal, Cotswold Crunch or Eight Grain to make and bake a loaf in the breadmaker or prepare dough to make finger rolls and buns to bake in the oven. Also good for making pittas, nans and pizza bases.”

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Posted 2 years ago

“Simply the best I used to buy my bread flour from a very good supermarket but in lockdown this wasn't possible so I found an alternative and have been using Matthews flour ever since, always make a really excellent loaf and almost glad of lockdown!!!”

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Posted 2 years ago

“I use this flour for sourdough bread making. It’s made such a difference to my bread. Can hold more water for increased hydration. Better crumb and overall appearance. Taste is much more developed now”

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Posted 2 years ago