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

Thursday, 13 August 2015

Quiet Thursday

A straight copy of the post on my bread blog today, just in case you don't read both. (And WHY NOT!!!!) I put it there as well as I thought it would interest everyone, not just the Bread-heads.

This morning I had no bread to bake at 5am. I did have a couple of jobs to prepare for though, the starters for the Sourdough that I will make this afternoon needed feeding, to bring them to the peak of activity when I mix the dough.

When I refreshed them last night, I had some left to discard. Now as I hate waste, I used a mixture of the Wholemeal and Spelt ones together with some beer to make a batter.

Actually I used 150g starter, 100g Flour, 150g beer and a good pinch of salt.

I heated Olive Oil in a pan on my Induction Hob (these are wonderful, you set the temperature and it never varies, great for frying) and got started.

I had brought a large Onion yesterday and it made good sized rings.

They are in the freezer now (less some quality control) and will be reheated on Sunday with our Steak.

Also, largely because I can't keep still, I did what I have been meaning to do for ages. I had brought some Green Tea powder after reading somewhere that it flavours bread and biscuits.

I decided to make a white loaf, yeasted this time but with some of the white sourdough starter discard to add to the taste.

I proved the dough in my oven, in steam, for an hour and it rose beautifully.

Just a standard mix, 500g Flour, 10g each of Yeast and Salt, 330g water and 20g Oil. Not forgetting 5g of the powder. Plus 80g of starter. Kneaded for 8 minutes on speed 1 in my Kenwood.

I shaped it and put it in a tin to rise again for 45 minutes whilst the oven warmed up.

then a quick cut on top and it went into a 220°C oven for 40 minutes, again with steam.

And here it is.

You can't really see the green tinge in these, it looks a bit interesting, a bit like something from a 1970's dinner party. If I had a Geiger counter I would wave it over the loaf.

I think you get the idea.

And after it had cooled and I cut a slice, all was revealed.

And the taste? Well there was a hint of tea in the background, maybe next time a touch more powder.

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