We may be new to you, but we have been around a while! 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, we're proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and traditional milling techniques. We supply predominately small, professional, artisan bakers all over the UK including 3 out of the last BIA bakers of the year. We mill using traditional stoneground methods and roller for premium bakers' white flours. We source and blend our 8 types of grain from our local Cotswold Grain Partnership to create award winning bread, wholegrain, culinary, pastry and speciality flour blends. The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You'll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It's where we mill, pack and ship every order to your door. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews' great, great-grandsons. he Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You'll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It's where we mill, pack and ship every order to your door. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews' great, great-grandsons. INGREDIENTS Flour DIRECTIONS FRENCH BAGUETTES Ingredients: 500g Matthews French T55 Flour 10g Salt 10g Yeast 300g Water Method: 1. Mix flour and salt in a bowl 2. Dissolve yeast in water and add to flour mixture 3. Mix until a smooth dough is formed and knead well (If using a mixer – mix on slow speed for 4 minutes and higher speed for 7 minutes) 4. Let the dough rest again under a cloth for 20 minutes 5. Divide into equal size portions 6. Let the dough rest again for a further 20 minutes 7. Shape the baguette and prove under a cloth until doubled in size (around 70 80 minutes)8. Bake at 230 for 20-25 minutes.For best results place an oven proof dish of water in the bottom of the oven to generate steam. SAFETY WARNING Contains GLUTEN MANUFACTURER CONTACT INFORMATION FWP MATTHEWS LTD, Station Road, Shipton under Wychwood, Chipping Norton, Oxfordshire, OX7 6BH See more

DID YOU KNOW. Louis Bellot is the 15th generation and Bertie Matthews is the 8th generation of their respected families to be supplying artisanal flour to bakers across Europe. The flour is repackaged into more manageable 16KG and 1.5KG bags in the Cotswolds for the UK bakers. TOP TIP. Always check your yeast is fresh and in date. Over time yeast deactivates and loses its ability to make bread rise. PERFECT FOR. This T55 bread flour is ideal for making delicious baguettes with the fine airy texture. MILLING PROVENANCE. Our French flour range "Moulin Saint Martin" is made from 100 premium French wheat. The grain is milled by one of the oldest flour milling families in France the "Bellot" family. FRENCH T55 WHEAT BREAD FLOUR. French T55 wheat bread flour for white bread, baguettes and everyday baking products.