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, 25 May 2015

Big Order.

I made 150 Rolls for Brixfest, started the day before baking with 7 kilo's of pre-ferment, which I left for 24 hours to develop flavour. I made it in batches after last year, when I had found it difficult to keep up with the rising dough as I shaped and baked the rolls.

This time I worked out that by the time I had finished mixing the last batch, the first would be ready to shape. And because the batches were smaller I could shape one in the same time as it had taken to mix, so each would be ready to shape when I had finished the last.

It all worked like a dream, I started mixing at 05215 and finished at 0630. I shaped continuously and with two oven had room for 60 rolls to bake at a time. So no bottleneck there either.

I finished at just before 9 and had them delivered by 10.

I had to check them out on sale and they seemed to be going well,

I saw several being eaten, always a good sign.

Naomi and Eamon came down for the weekend as well, I made Sourdough Croissants and tried a Pain au Chocolate as well. Instead of cutting Croissant shapes I scattered chocolate chips over the rolled dough and made sausage shapes.

They baked up on the same tray and came out really well, if slightly out of focus.

This week I'm experimenting with Buckwheat rolls and some Focaccia for a potential new customer, more of that later. Also I'm having a go at a Sweet Potato Bread, I've boiled and mashed the Potato already. More news later.

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