About Us

Well Bread! is a small supplier of Artisan Breads and baked goods, local to Brixham in glorious South Devon.
We specialise in Organic Sourdoughs, made with Spelt and Rye, as well as Sweet and Savoury Rolls, Ciabatta and Focaccia.
We also make savoury snacks in a variety of flavours.
Yvonne and Richard hope you enjoy our products, available at selected locations in Torbay.
If you do, tell your friends so that we can grow. If you don't, please tell us, so that we can improve. Call on 07791 058070 or email at wellbread.brixham@gmail.com

Thursday, 15 January 2015

Another added Sourdough loaf.

After the success of my white loaf enriched with sourdough starter, I decided to repeat the idea with a wholemeal loaf.
To the basic dough I added 50g mixed seeds and 90g starter. This is about 10% of the total dough. The starter was three days from the last feed, so had subsided a bit.



After it had doubled in size in the tin, I baked it for 50 minutes with steam at 200 Celsius.



It had a good crust and a very soft crumb, which was delicious toasted.



I think I will add this one to my list as well.
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2 comments:

  1. Avalaurie8615 January 2015 at 08:08

    The possibilities with bread are numerous. There are so many things that are creative and amazing with bread. I am curious about this recipe. I've never tried sough-dough wheat bread before. http://www.klostermanbakery.com

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    Replies
    1. Moontide16 January 2015 at 05:44

      I have a Wholemeal starter (4 years old) that I use for pure sourdough, any spare starter from refreshment makes Biscuits, Crumpets and adds flavour to yeasted breads. Just add 10% of the total dough volume before kneading. Any other questions, send me an email, I'm always happy to share knowledge.

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