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, 7 November 2015

Two new Flavours.

I picked up a bag of Wholemeal flour by mistake in my haste to do the shopping, I only normally use Organic which I buy in bulk but I needed two bags of ordinary Strong White for a job. 

So I decided to make a couple of experimental loaves, if the flavour combinations work I can do them again with Organic sourdough.

The additions were Apricot, Prune and Almond,

and Roasted Potato and Beetroot.

I made a standard Olive Oil dough at 70% and added the extras in the final knead. 50g each of chopped Apricots, chopped Prunes and Flaked Almonds here,

and 250g of chopped and roasted potato and beetroot here.

There may be too much Potato and Beetroot mix but we'll see how it proves.
After kneading they went into the oven to prove for an hour.

They both rose really well,

I shaped them into tins,

and they rose again while the oven heated up to 230°C

Thirty minutes later they were ready,

so a quick slash with my blade and in they went. I baked with steam from a pan of boiling water in the oven, after 25 minutes I took it out as the crust had formed. 

Another 20 minutes and they were done. The internal temperature was above 95°C meaning that the gluten had set.

Now I just have to be patient and let them cool a bit before slicing.

The fillings seem to be well spread, this is the potato, 

and this is the Apricot, you can see the edge of an almond or two.

They taste pretty good as well, perfect for sandwiches or toast.

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