Well Bread!: A new method for Spelt Loaves

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

Saturday 20 June 2015

A new method for Spelt Loaves

My new routine for Oats starts this week and I thought that I would try a different way to make their Spelt loaves.

Previously, I made them on the day using 500g flour, 350g liquid and 10g each of Yeast and Salt per loaf, with normal proving times.

For tomorrows I am trying a pre-ferment, like I do with Millie's Panini, just to see if it has any effect on the taste or the rise. Initially, I thought I would make a quarter of the dough, with less yeast to compensate for the extra time it would ferment.

I mixed 500g flour and 350g water with 5g yeast and will leave it to ferment in a container for 24 hours at room temperature.

Tomorrow morning I will mix the rest of the ingredients and add this whilst kneading. There are two ways this can go but confidence is high.