This Week.

The end of another week here at Well Bread! and the statistics are in. 

This week I made 34 loaves, 12 Crumpets, 24 Scones, 20 Cookies, 24 Rolls, just about average but a few new ideas.

Also I have advance orders for Crumpets, Spelt Sourdough and Teacakes for next week, along with my usual Monday order.

My new product this week was a Spelt Sourdough Baguette, well more accurately a ficelle or flute since it was shorter and thinner than a traditional French loaf.

I made these with the 2-4-6 method, allowing the dough a 24 hour rise after folding,

After initial folds

24 Hours later

Good Bubbles

The dough was then shaped,

slashed,

and baked.

I delivered them to Oats (Only 3, this was a test) and they were sold pretty sharpish.  Apparently two people fought over them, Oh dear! I guess that means I will have to make more next week, sigh.

In other news I tried a new idea to make a round Pizza base, this time I rolled the dough and cut it with a cake tin turned upside down. It seemed to work OK as the base was actually circular when I pre-baked it.

My other loaves were made as usual, I did receive one complaint when I delivered them, I was told that they don't keep for more than 3 days. Since I am still eating one I made on the 4th I think they must be storing them incorrectly but hey I only make them.

Here are a few action pictures from this weeks performance.

White Sourdough ready for an overnight prove.

The next morning.

The loaves.

Scones

In preparation for my upcoming talk at Oats in Bolton Street (28th Oct, T.B.C.) I had a practise at making one of the things I will be demonstrating.

They are White Dinner Rolls made in under an hour and illustrate all the techniques I've picked up to make my life easier.

Don't miss the talk if you want to know how to get fresh bread with little effort, of course it won't be as little effort as buying a loaf of mine! 

Details will be available soon from Oats 

Someone likes my Bread

A very welcome testimonial on Twitter last Sunday and much appreciated.

1. sam ward ‏@samward60443746  18h18 hours ago

   Nothing quite like a slice of fresh bread #organic #SourdoughSeptember Thanks @RichardDockett1

   
   

   

   0 retweets5 favourites
   

Now I just need to find out where they bought the loaf, it comes down to one of two places.

How can it be Saturday again so soon?

The end of another week here at Well Bread! and even though there was a Bank Holiday on Monday,(You could tell by the rain) I still did the same amount of Bread as usual. Plus another batch of the ever popular Sourdough Chocolate Cookies.

Here are the pictures,

Spelt Rolls

White and Spelt Sourdough

Wholemeal and White Sourdough and Soda Bread

Sourdough Scones

Scone

Spelt Sourdough Crumb

White Sourdough Crumb

Chocolate and Orange Sourdough Cookie

Onion Seed Panini

Just today and Sunday and the whole thing starts again, I already have orders but no time to try anything new, so the ideas and recipes will have to wait. (again)

I'm still waiting for the ability to transfer my blogs to my new website richarddeescifi.co.uk so until then, do pop over and have a look. It's still under construction but there is more content all the time.

The Week Part Two

Sunday morning and I awoke to find my baguette dough had risen overnight and was quite bubbly,

 I put the oven on to heat up to 300°C with stones,

I turned the dough out and pre-shaped it,

finally rolling into skinny baguettes, I actually made four, in two moulds.

After 40 minutes the oven was hot and they were ready, I slashed them (I'm rubbish at this!)

and baked with steam for 25 minutes,

They looked good when I turned them out,

the crumb was a bit close, maybe a bit longer second rise next time, but the taste was nice.

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!

Teacakes

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

Baked

Detail

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.