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, 29 August 2015

The week Part One

Another busy week here, 35 loaves and 20 Teacakes. Also 8 Burger Buns as a trial, more about them later.

I treated myself to some new dough mixing boxes, the others were getting old and the plastic had become brittle and scratched from repeated washing. The new ones are 15 litre from Wilko and I'm pleased, they are high sided so no more splashing my feet and big enough on the base to turn dough inside them. Also they have no ridges inside for dough to stick to, it makes cleaning up so much easier. There's room for 6 kilo's of dough in them as well.

 I made lots of the usual suspects this week, yeasted Spelt plus Sourdough in White, Wholemeal, Rye and Spelt. When I delivered on Friday, orders were already coming in for next week. At least Monday is a holiday, it means I can have a day off.

Yeasted Spelt rising

Rye Sourdough

Spelt and Oatmeal Sourdough

Spelt Sourdough

Wholemeal Sourdough 

White Sourdough
And then there were the teacakes, Vegan and Organic and blooming lovely!

And the trial of the burger buns, I made my usual yeasted spelt mix and split it after the first prove. The rolls are 110g each, just about right for a burger. 

Ready to Rise


Last but not least I started Sourdough Baguettes on Saturday morning, mixing and folding the dough. I will leave it in the fridge for 24 hours and finish it off on Sunday.

Ready for a sleep
And lastly, I got some frozen Sourdough Digestive Biscuit dough from the freezer yesterday and rolled, cut and baked this morning. All ready for our cup of Coffee at 10.

I'll be back tomorrow to tell you how the Baguettes turned out. Have a great weekend.

No comments:

Post a Comment