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, 11 July 2015

Saturday Experimenting.

As I said last time, Saturday is a day for trying out new ideas. When I did my stock check at the end of June, I found a lot of half bags of fruit and nuts from the cookies and other things I did last Christmas.

After getting rid of everything that was out of date I had Cranberries, some Raisins and a few Pistachio nuts. And a bar of Green and Blacks Dark Chocolate!

I had brought Cashews this month as they were on offer and had enough Oats and Oil to make Granola.

The basis of the Granola is 270g of Rolled Oats, 60 g Oil and 113 g Honey. After that its up to you, I just throw in about the same amount of whatever I have lying around, in this case the above mentioned. Put the oven on to 150° C before you start. (Incidentally, in case you don't know, the degree symbol is made by holding the "ALT" key and and pressing 0,1,7,6)

I crushed up the Cashews and added some Walnuts as well and broke the chocolate into small pieces.

Mixing it all together I placed it on a lined sheet, pressing it down.

Then its into the oven for 20-30 minutes, hard to be precise as it depends, but the edges start to go golden, that's when its done. It will still be soft in the middle. Let it cool completely on the sheet, turning halfway to let the bottom dry.

When its completely cold you can break it up and store it in an airtight container.

At the same time, I made up the Dough for a new loaf, this one is Sourdough Spelt and Oatmeal. It seemed a little wet but I don't think that will be a problem, I make a Wholemeal loaf that's equal amounts of flour and water, also known as 100% hydration. This one has a bit more flour than water. (82% hydration)

After 2 hours in the proving oven it had risen a little so I shaped it into two loaves and left it for a second rise.

After another three hours, I reckoned that it was ready to bake.

It was too wet to slash so I just put it in with steam. I think I should have used smaller tins, never mind.

40 minutes later it was done,

And after it had cooled I cut a slice,

A very nice, soft sandwich bread. Good Sourdough taste too. Now to unleash it on the public.

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