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

Thursday, 25 February 2016

Balsamic Bread

I spotted a recipe for a bread with Balsamic vinegar in it, and modified it to suit my ingredients. I used up some discard sourdough starter in it as well to give it even more flavour and made rolls and a couple of baguette shaped loaves as well.

The ingredients.

750g flour, I used my favorite blend from Wessex Mill, it has dried onions, peppers and Oregano in it. You could make your own mix of your favourite herbs and add it, no more than 15% by weight though.


450 g warm water,
75 g EVOO,
30 g Balsamic Vinegar,
15 g each of salt and yeast,
100 g White Sourdough Starter.(optional)

Then it's just the usual bread making method, whatever works for you.

After 1 hour in my proofer, (sounds posh but it's actually my oven, with a tin of warm water in the bottom and a 1 minute blast of full heat.) it had risen well.


I turned it out and shaped it into 2 x 400 g baguette shapes and 6 x 105 g rolls.



These I left to rise as the oven heated up.


Baguettes were scored.



And the whole lot was baked with steam for 20 minutes at 240°C

When the internal temperature is 95°C they're done, and the crusts were crisp as well.



 


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