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, 17 February 2016

White Spelt Sourdough

Here's a new version of the Spelt Sourdough, using a new formula and method.
I started with 300 g of 100% Wholemeal Spelt  starter and added 1000 g of White Spelt flour and 550 g water. This I mixed together and left to autolyse for 1 hour.
I then added 50 g water with 24 g salt dissolved in it and another 200 g of flour. (Wholemeal Spelt this time)



Over the next three hours I folded the dough three times with no kneading. It doubled in size.



and I shaped it into two boules. These I placed in Dutch Ovens and covered.



after another three hours they had doubled and passed the 'poke' test. I had the oven on at 250°C,



I gave them 30 minutes covered,



and they rose nicely, leaving the lids off I gave them another 25 minutes. (They were 1100 g dough weight each so needed a while to get the middles cooked.)






 Very pleased with the result.

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