Well Bread!: Spelt Sourdough

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

Monday, 18 May 2015

Spelt Sourdough

I've been working on my Spelt Starter, it had got a bit flaccid and needed perking up. I mixed in some Rye starter to a 50 g portion and fed it up over a couple of days. It resumed its bubbling with the injection of new bacteria and was ready to make a test loaf before I used it commercially.

I also have a new recipe for Spelt bread, a variation on the no-knead method.

Basically, I mix the ingredients, stretch and fold three times at 30 minute intervals and then ignore it for 8-16 hours.

After that I just roughly shape it into a tin and leave for 90 minutes.

Then I bake with steam for around 50 minutes.