MacKenzie

Thanks, Garvin, I forgot to mention that I used 100% bread flour.

A win win.

Thanks, Tony. I thought about this all the way home.

Garvin, I have some of these container so I know when the dough has doubled. I can't see why it would take 2 hours or even 1.5 hours in a warm over which is what he used in the video. It's not the time to be concerned about but how much the dough rises, you only want it to double. I made mine using the recipe you kindly posted.:) Then changed the units of measure to suit my preferred method, weight not volume. One thing I see differently is that I used all my started to make the bread. Keep in mind I have only made this recipe once and I am not positive that the flour is not a little on the short side. I may need to increase the weight of the flour just a tad but we will see when I make it the next time. Cuban Bread http://foodwishes.blogspot.ca/ For the starter: 125g warm water 65g flour 1.8g dry active yeast - mix well and refrigerate overnight For the dough: 10g active dry yeast 8.1g sugar 175g warm water - mix and let stand 15 minutes - add starter from yesterday, it should be at room temperature. 35g lard 13.6g salt 400g bread flour Knead until it passes the window pane test for gluten development. Place in oiled bowl until it doubles. Spread into a large rectangle and cut in half. Roll gently to form 2 loaves and flatten the tops somewhat. (TIP: Handle the dough gently, don't beat all the air out of it.) The logs will each be about 12 inches long. Let rise until double. Score the top of the loaves right down the middle of the whole length of the loaves. Bake at 400F for 20-25 mins. Mine were done at 18 mins. Internal Temperature of the bread was 206F. I will repeat the pix of my first loaves.

You are lucky to have such a great "regulator".

This excitement should tied you thru the next month or so of bad weather.

If I am not mistaken it did say allow a 2 hour rise but I divided mine and shaped them at about the hour marker. My house is warm. If you allow the dough to go well passes the first rise there may not be enough umf to get a nice second rise.

Technically not a flat bread but one is supposed to push down on the shaped loaf before the final rise to make the loaf flatter than a regular loaf.

Looks awesome, Garvin.[emoji38]

Jon, two great cooks, tasty wings and that beautiful chicken. Dinner is looking soooo tasty.[emoji38][emoji38][emoji38]

Yes, tomahawk, I have used the displacement method too and it is fine. It is just when I see part of a story that is not correct I wonder what else is not as stated and lose interest.

Exactly. [emoji4]

Fantastic colour, Half Smoke. It looks sooo delicious. [emoji4]

That sounds like a great plan to me. [emoji4]

Looks very tasty, I need to get myself some pork butt.

Looks very tasty, I need to get myself some pork butt.

Don't try to do your sous vide steak the way he said in the video. That bag will tend to float and you will get uneven cooking, the air needs to be taken out of the bag.

I was away for the weekend and I couldn't wait to get home to make another Cuban Bread sandwich.

Nice looking sandwich plate. Did you make the loaves 12 inches long? I agree with your thoughts on the rise. I would have expected the loaves to have risen higher. When I did mine I didn't press all that much to flatten them.

Ohhhhhhhh, that does look good.

Game over.[emoji4][emoji4][emoji4]

Thanks, Paul. I have been doing sous vide cooking for many years. It is another tool in the book, one that I would not be without. [emoji4] I have the Poly Science circulator, it was a very early player in the game.

Aussie, a niiiiiiice dinner.

Terrible.

Garvin, that roast is awesome, those colours are to die for.