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

Wednesday, 22 April 2015

More News and a new customer.

I am just moving to a twice weekly delivery of Spelt loaves for Oats in Brixham, which is very good news indeed.

They use the bread in their Cafe, this has a knock on effect in the shop, so now I'm hoping that the orders will increase to make order each as big as the other. 

Also I am getting major upgrading work organised for my Kitchen, new worktops and a new oven, I just need to arrange dates for it all to start, we will be closed for a couple of days but I'm trying to organise it to cause as little disruption as possible. I've got a few big orders coming up so it needs a bit of planning.

Hopefully we can then cope with increased demand as there will be much more space available for preparation and baking.

And I have a new customer, I have been asked for a batch of my Black Pudding and Bacon Rolls, I'm hoping that will be the start of something.

So firstly, I fried 200 g of bacon and 200 g of Black Pudding,

I will cut it into smaller pieces tomorrow, if you start off frying it in small pieces it dries out and then is too cooked to bake properly.

Next up I make a dough, 750 g Flour, 30 g coarse Semolina, 15 g each of salt and yeast, 480 g water and 75 g Olive Oil. Knead and prove for 1 hour. While it's rising, cut the bacon into smaller pieces.

Oil two large baking sheets and turn the dough out onto one of them.

Stretch it to cover and let it rest for a couple of minutes.

Top with the meat mixture.

Roll up like a swiss roll, putting a bit of tension in, finally pull the edge over.

Cut into slices and arrange on the trays. 

Cover and leave to rise for 45 minutes while the oven heats up to 220 C.

Spray with Oil and bake for 20 minutes or until browned on top and 95 C inside

I make other flavours as well, Cheese and Onion, Cheese and Sun-Dried Tomato, Chorizo and Cheese and Curry Spices with Chutney. Any other ideas are always welcomed.

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