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

Friday, 18 March 2016

Friday Bake, all sorts of Bread.

I had to wait in on Friday for a delivery so I thought I would do a load of baking, top up the freezer and try a new recipe.
Of course, the delivery arrived right as the first load was ready to come out, and the second to go in, that's to be expected, anyhow I managed and got a good set of breads to keep us going over the next few days.

I actually started the bake on Thursday, mixing my no-knead dough for a white loaf.
Its 500g Flour, 470g water, 4g instant yeast and 9g salt.
Just mix and leave it covered in the kitchen for 18 hours.


After 18 hours
As you can see its fermented nicely.
Now you just fold it into a ball, flour it well and put it in an oiled Dutch Oven for 2 hours.

After an hour, preheat your oven to its maximum (mine is a bread oven and goes to 300°C)
Bake for 30 minutes at this temperature with the lid on,

Then leave the lid off, reduce the temperature to 220°C and give it another 20 minutes, or until the internal temperature is 95°C.

While all that was going on, I made a Focaccia dough, 500g Flour, 20g Coarse Semolina, 320g Water, 50g Olive Oil, and 10g each of Instant Yeast and Salt. To this I added 120g grated Carrot and 1 heaped tsp of ground Coriander (Cilantro)

This I proved for an hour,

then stretched into two Focaccia in oiled trays.

after 45 minutes, in fact, as the loaf came out of the oven and the delivery turned up they were ready to go.

They had 20 minutes at 200°C.

You can see the carrot inside the dough. They tasted delicious.

I also made Cheese and Onion Swirls, I've done these so many times I won't repeat the recipe, if you want it click here. I baked these at the same time as the Focaccia.

They looked and tasted pretty good.

Friday, 11 March 2016

Sundried Tomato and Beetroot Bread.

I thought that this would make a nice flavour combination, good with cheese or maybe toasted and covered in garlic butter.


For 2 loaves.

1000 g Strong White Flour
40 g Coarse Semolina (Gives it a crunch)
640 g Water
100 g Olive Oil
20 g Instant Yeast
20 g Salt
500 g Cooked Beetroot, cut into chunks
100 g Sundried Tomatoes, chopped.

Just put everything into the mixer and knead for 10 minutes on low speed,

then prove for 90 minutes. Knock back and shape.

Prove again while the oven heats up to 240°C, then bake for 40 minutes, with steam.