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

Tuesday, 9 July 2013


As I said last time, I was trying a new method for making my sourdough loaves, involving a slight modification to the proving times and baking method.

Well I tried a sample loaf last night/this morning, and it seems to have worked. A few little tweaks needed but I'm happy to try it for Oats delivery tomorrow. We'll see if they notice the difference.

Dough to Prove



I just need to cut it when its cool to check the crumb, but I broke a little bit of the crust off and it tasted fine. Patience was never my strong point, but I managed to last for 30 minutes, then I cracked.

Crumb looks fine
Of course having cut it, we had to butter the end and sample it, its a tough job but someone has too!

I also did the Onion seed Ciabatta for Millie, it's not as easy as I thought getting the seeds to stick evenly, but they do look rustic. The taste is the crucial bit of course, I'm just about to take them down for her comments.

See what I mean about the uneven seed distribution, I'm guessing that some will fall off when they bloom, and more in transit so they should be alright.

They came out looking a lot better, dropping them in to Millie also gives us the chance for a sample of the latest cake. More work, sometimes I love my job.

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