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 18 July 2015

Spelt Sourdough

In response to a couple of requests, here is my way of making Spelt Sourdough, freely adapted from a lot of places on the web (thanks everyone, I can't  remember which one of you helped with which bit but thanks) and after a bit of trial and error on my part I have come up with this method. It must be OK because I sell about 10-15 loaves a week and have had nice things said about the results.

First my starter is just a normal 100% hydration starter using Wholemeal Spelt flour. I get mine in bulk from Shipton Mill, 20 kilo's a month of both White and Wholemeal Spelt. More about that in a minute.

The starter is well established and I keep it in the fridge, on Mondays and Wednesdays I take out a bit and start to feed it up ready to bake. The amount depends but I always feed twice at 18 and 6 hours before mixing my dough.

For each loaf I use,

 350g Water                             
 45g Honey                                                                 
 60g Starter                                                               
 530g Flour                                                                
 10g Salt                                           

The flour is made up of 50% Wholemeal and 50% White Spelt, it gives a softer crumb and people seem to prefer it. On the occasions when I have tried 100% of either it's not gone down so well. Sharpham Park in the UK sell a ready mixed blend of White and Wholemeal Spelt as well.

Anyway mix everything in a large tub and leave it for an hour. Then stretch and fold hourly three times. Another hour after the last set, split into portions and leave to rise. No need to refrigerate, the low amount of starter means that the rise is slow.

I start mixing at 1200, fold at 1300, 1400 and 1500. At 1600 I split and leave until 0500 the next day.

Portions ready to overnight rise.

Next morning.
 At 0500 I gently turn the dough out and fold once on a lightly floured surface, being careful not to knock too much gas out! The loaves then go into floured tins for 60-90 minutes, depending on when they are risen to the top of the tins. If you leave them too long you get a big bubble in the middle so keep an eye on the dough. Check the pictures to see what I mean.

Ready for final prove
 At this time I put the oven on to 250°C

Oven ready
Bake with steam for 25 minutes, then without for another 15 or so until the internal temperature is above 95°C. I don't slash them, the dough is too wet and they make nice patterns on their own.

And that's it.

I hope that this has given you a few ideas.

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