Hi Derek
Sounds like you have fan for your bread.
When I retired I made  bread  in the bread maker and a loaf would not last long. There is nothing like a fresh loaf of bread
and of course a heap of butter on it.
regards Kev

I made some bread when we were away the other weekend. (It was standard bread though) I took a bread tin only to realise I got it to for one the larger ovens, so I just put it in the choffer without a camp oven.
The bread cooked all right but it got slightly burnt on the bottom, but it was still usable.
I have now ordered a smaller bread tin, and I will see how that goes.

https://www.ebay.com.au/itm/Aluminum-Alloy-Loaf-Pan-with-Cover-Non-Stick-Bread-T...

I played today with two things in mind:

1.  A smaller square loaf of bread; and
2.  A healthier whole meal/grain loaf

Overall I had success but also failure.  The small loaf pan I bought is ideal but I had to have a no knead bread recipe that would suit pan.

I couldn’t find bread grains locally so bought some bread grains online from “Simply No Knead”

This is what I worked out for the recipe:

225 gm white flour
75 gm whole meal flour
25 gm bread grains
1 teaspoon bread improver
1 teaspoon salt
1 1/2 teaspoons yeast
1 teaspoon sugar
250 ml very warm water
1/4 tablespoon oil

Not much of a variation to the main recipe I have been using and put up on here.

The dough mixed in well together however finished rising after 50 minutes and wasn’t as much as I expected and appeared stodgy.  Went ahead with it and as you can see it didn’t fill the loaf tin completely.

As for the taste and texture it was amazing and the amount of grain spot on for my taste.

What I will do next time is increase the white flour to 300 gm and the whole meal to 100 gm.  I will also increase the yeast to two teaspoons and sugar to one and a half teaspoons.

I am finding that the no knead style of bread baking is very forgiving and am really enjoying them.

Said to Maggie earlier, “What do you want for dinner with this loaf of bread?”  She answered, “Cheese and wine.”   

A small square loaf today.

This loaf, while it may look good from the outside, is not a good loaf of bread at all.  I am always doing things different and I wanted to see how far a rise I could get out of the loaf.

It was actually about 5 cm taller than it is now when I put it in the oven and fell quite quickly when the heat touched it.  This showed me quite clearly that it was over proofed.

A lesson learned.  Will be ok for bread and butter pudding. 

Yes I do have the book.

I do use a ceramic bowl but warm it up first.  I also stand it in a sink with hot water for the first rise.

This was my fault as I left it way too long on the second rise.

Actually it wasn’t such a bad loaf of bread after all.