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

[droverjess]

It is well deserved Brumington 
Well done.

[goldfish]

Brumington,  you really have this worked to perfection.  Great loaf.

Coming from you that is a HUGE compliment! I will walk with a spring in my step for the rest of the day. Just you try and wipe this smile! 😊😊😊😊

Brumington - really, if I were you - I'd print out Chookie's post, frame it in a gilt edged frame, and have it up on the wall!!!  A very well deserved compliment from one of the best!!

[judydawn]

    Great idea GF, Chookie will get a laugh when she reads that.

[BeezeeBee]

Coming from you that is a HUGE compliment! I will walk with a spring in my step for the rest of the day. Just you try and wipe this smile! 😊😊😊😊

I'm chuckling at your comment, Brumington. In the midst of a queue amongst strangers. Hahaha.

Do you use improver as per Hally's recipe?

[Brumington]

I'm liking the gilt frame idea! 😜

Yes, I use the exact recipe as stated (including the bread improver) apart from the fact I reduce the flour by 10g to accommodate the seeds I add. Not sure if I have to or not but it works for me.

[BeezeeBee]

Thanks Brumington

[Itsnotartitsdinner]

My bread is currently doing its second rise. I'm not convinced it is going to work. I'm just used to the yeast being activated in tepid water for ten minutes before being combined with the flour. It definitely didn't lift my mc in the bowl. Fingers crossed it makes the cut.

[Delightful Den]

Itsnotartitsdinner I always set my TM to 37 speed 1-2 for 2-3 minutes after I add the water sugar and yeast. Then add the flour bread improver and salt and knead.  If it is cold it might take longer than an hour to rise enough to pop the measuring sup up. On cold days I put my TM jug with the dough in it in front of the fire.

[Itsnotartitsdinner]

It rose some what but not enough. I even put it on the verandah in the sun for a while. So am going to try replacing my yeast and flour. As I used a different yeast to this morning. What is better sachets or the cylinder?

[Delightful Den]

INAID as long as it is fresh that is all that matters. If you bake a lot of yeast breads the cylinder is better value.

[Itsnotartitsdinner]

It's probably six months old. But I keep it in the freezer. Haven't used it for a while. I have both the red cylinder and the wallaby sachet that is 25g.

[cookie1]

It should be ok if you keep it in the freezer. I always do as DD does and put yeast, water, sugar on 37 for 2 minutes or so.
The secret to bread making is patience. You just can't hurry it.

[Delightful Den]

Bread making is almost an art form.  It takes a while to get the hang of it but once you do it is worth it.  I use this method to make white rolls and wholemeal loafs too.

I also use the one large or 2 small Vienna loaf recipe with 50% wholemeal.

[Itsnotartitsdinner]

It won't beat me I will try again once my children go to their grandparents