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

Sunday, 5 April 2015

Walnut Spelt.

My Spelt loaves are pretty good sellers at Oats and the quantity I make goes up quite regularly. 
This week when I got the order I was asked for a Walnut Spelt loaf, I already make a Walnut Sourdough Roll so I thought that I would just add Walnuts to the Spelt loaf in the same way.

But of course that doesn't really give a Walnut taste all through, to do that I added some Walnut Butter,

to the dough and then made the loaf as usual. This is my favourite bit, tinkering around and creating flavour but no matter what i think, in the end the real test comes in the mouth of the customer.

The loaf was made with the same timings and quantities as I use in a normal Spelt, I only reduced the water to allow for the butter and dissolved it first before kneading.

After a cool it cut  like this,

which was pretty much how I wanted it.

And the taste was excellent, small pieces of nut and the butter gave it a background hint.

In other news, I have been working on a new White Sourdough Starter, it was made from my Rye, which is very vigourous but after a week is still slow. Its producing lots of bubbles but not a lot of rise, I'm feeding it every day and last night used some discard to make a no knead loaf. This type of loaf usually rises reasonably well but not this one.

As you can see, there are bubbles but not spring. I think that its probably lactobacillus and the yeast has not got going yet. Oh well; nothings wasted here so it will make croutons. It does taste OK, just a little doughy. (It actually reminds me of supermarket bread in texture!) The crust is sensational.

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