Fresh Bread for breakfast and lunches, Hally's High Bread

[achookwoman]

Uni,  yes,  but depends on how warm it is and how long you can leave it.  Have a go.

[fundj&e]

i made  ciabatta a few weeks ago that i think you only add 1/4 t of yeast and leaving to to rise over night the recipe is on the forum, i cant find it.

found it, it wasnt on the forum .  http://foodwishes.blogspot.com.au/search?q=Ciabatta

[Debbiebillg]

Ohh great thanks, I'm definately going to have a play with these recipes.  I'll let you know how I get on.  I love home made bread but it does drive me insane that it doesn't stay fresh, but then I do wonder what on earth is in the bought bread that it lasts so long !

[judydawn]

Great tutorials Uni, thanks for that.  I have ciabatta & pizza dough all written down to try when I get back into baking and the freezer is less full.

[meganjane]

I've now saved this recipe as "Chookies No Fuss Bread, Hally's Method". 

[meganjane]

And, it was a divine loaf of bread. Soft and gorgeous! I normally bake my bread on very high heat as I love a really crunchy crust. But, the inside of this bread has changed my mind.

[Delightful Den]

I made this bread yesterday using half wholemeal and half plain flour with a handful of sunflower seeds thrown in for good measure. I placed the TM bowl in from of the fire and it took less than an hour to push the MC off the lid. I punched it down and formed it into a loaf tin and left it in form of the fire. It didn't take long before it was huge and the top sort of flattened out when I brushed it with water.

I cut it this morning to make my lunch.  It was nice and soft and had a good texture.

DW is always fussy about bread, won't eat day old or frozen bread except sometimes as toast. She had a slice with cream of chicken soup tonight and proclaimed it good for day old bread. I take this as the highest form of compliment.

I think this will become our regular loaf of bread.

[achookwoman]

DD and MJ,  Hally has sure hit upon a good formula here.

[Halex]

Glad you guys like it. I often add multigraiins in the last 2 mins of kneading & a little more water as the grains absorb the moisture.

H

[achookwoman]

hally, enjoy you few days away.  Feed your starter before you put it in the fridge.  When you come home feed it again and leave on kit. bench overnight and next day you can make a loaf.  have a look at what Cookie did or my recipe for sour dough raised in the fridge over night.  Have fun.

[deedub]

Eating some of this for lunch now, yum! Definitely the lightest loaf I have made yet. Mine wasn't very high, but I did use a large tin. What size tin do you use Hally?

[Delightful Den]

Trying this again. This time I used a mixture of 270gms plain flour, 130 gms wholemeal flour and 12ogms rye flour. With 320gms whey from yoghurt making.

[Halex]

Deedub, will measure tin when I am home

Here we go
Height 91/2cms
Width 11 cms
Length 25 cms

 

[consumerate]

Had a great success with this method today.  I used 100% wholemeal flour and it produced lovely bread.  Thank you everybody!

[achookwoman]

Had a great success with this method today.  I used 100% wholemeal flour and it produced lovely bread.  Thank you everybody!

Great.