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

Wednesday 30 December 2015

Last Bake of 2015

For my last bake of the year, I made some Sundried Tomato and Pesto rolls, a yeasted recipe with coarse semolina to add a bit of texture.

We had them for lunch with smoked salmon, 

After Shaping

After second prove

I also made a White Sourdough loaf, I actually started it last night, using 100g starter and 700g flour. It ended up at 75% hydration and was folded three times before overnight fermentation in the fridge.

I took it out at 6am and let it warm up.  At 8 I shaped it into a banneton.

At 10 I put the oven to warm with my Dutch Oven inside to heat up. At 11 I cooked the rolls at 200°C for 20 minutes then wound the oven temperature up to 300°C. (Max)

By 11:30 the dough was bubbling well,

I put it in for 30 minutes covered.

As you can see it rose well and was ready to be finished. Leaving the lid off I reduced the temperature to 230°C and gave it another 30 minutes.

Not too bad. Happy New Year to you all.

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