Sourdough Bread

Made the traditional way, slow fermented in small batches near Tytherleigh in Devon.
Things are changing, I will be moving my baking somewhere new. See Instagram to keep up to date.

You can buy my Bread here*:

*Bread is usually limited, to guarantee your loaf please pre-order at least two days in advance. E.G. Order Monday for Wednesday pick up.

Ingredients and Supplier List

Organic White flour: No.4 Shipton Mill or Stoates Strong White.

Organic Wholemeal flour is either Maris Wigeon or YQ grain, grown at Tamarisk Farm in West Bexington and bought as grain then stoneground on my table top mill (Mock Mill).

Organic Malt flour: Shipton Mill Light Malt or Stoates Maltstar.

Organic Rye flour: Grown at Tamarisk Farm in West Bexington, Dorset. Stoneground using my table top mill.

Organic Maldon Sea Salt


Allergen Information

Contains Wheat, Gluten. Bread is processed in an area where walnuts, pumpkin seeds, sesame seeds and sunflower seeds are present.

Loaves Available

  • White
  • Wholemeal
  • Malt/granary

All are available as hand shaped batards or tinned loaves.


Don’t eat crap bread, eat real bread.

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The Process

Stage 1, First Levian Build:

At around 9pm I get the levian started for the next day’s dough. I mix a small amount of my rye starter and my white starter together with flour and water. I leave that overnight. (The starter is also known as the mother.)

Stage 2, Second Levian Build:

In the morning I check on the starter to make sure it is bubbling and fermenting nicely. I then add more water and flour to build up the levian again to make enough for all the loaves. This is usually ready by 2pm, depending on the temperature. Warmer days speed up fermentation, while cooler days slow the process down.

Stage 3, Autolyse:

Mix flour and water together (this is called an autolyse) for each batch of loaves: white, malt and wholemeal, and leave each autolyse for an hour or so – sometimes upto 5 hours if I am out on deliveries.

Stage 4, Add Levian:

Weigh out 20% of the flour weight (e.g 100g flour = 20g levian) in levian and add to each type of autolyse and mix together. I used to do this by hand when the amount of dough I was working with was relatively small but now the dough is getting bigger I need more muscle so I have a spiral mixer which does the hard work. I leave this mix for half an hour to rest.

Stage 5, Final Dough:

Add Maldon sea salt and a little more water (in France this is called a bassinet) to make up the final doughs. Each dough is left in its own container where I stretch and fold it at regular intervals over the course of a few hours to give it strength, extensibility (stretchiness) and develop gluten. Once the dough is ready it is divided and weighed into individual loaves and preshaped before being bench rested for around half an hour. Each loaf is then shaped and placed it in its proving basket (banneton) or tin before being transferred to the fridge to slowly ferment and prove overnight.

Stage 6, Baking:

The next morning I bake the loaves. I preheat the oven to 260°c, slide the loaves in and trun the heat down to 200°c. The oven I use is a stone shelved Rofco B40. Before closing the dor I spray water into the oven using a garden water sprayer which encourages the loaves to rise before a crust is formed. After baking for about 40 mins I allow them to cool a bit then load them onto trays and take them to the shops.

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Made with flour, water, salt and time.