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 25 February 2016

White and Rye Sourdough

Even though I have stopped baking commercially, I keep my starters going, feeding them weekly and storing them in the fridge.
I use them in rotation to make bread and all the discard goes in yeasted loaves to add flavour (just add 10% by weight of discard to your normal recipe)

This week it was the turn of the Rye starter but I wanted a white loaf so I mixed the two ideas together.

I took 360 g of active Rye starter, (I used 40 g from fridge fed to 120 g, 12 hours later I fed it to 360 g) I mixed it with 1020 g white flour and 600 g warm water until just hydrated. 

This I autolysed for 30 minutes then mixed in23 g salt. I gave this 5 minutes in my mixer on low/medium speed and covered it.

I folded it after 45 and 90 minutes,

then after another 45 I turned it out, split it into two and shaped into boules.

These I placed in Dutch ovens and left for 2 hours.

I then put them into the fridge for 8 hours.

One hour before baking I warmed the oven to 250°C, when it was warmed up I put teh ovens in for 30 minutes. After that time the loaf looked like this.

I left the lids off and gave them another 30 minutes.

Looks like a good sandwich loaf.

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