MacKenzie

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.

A fun watch and I'm sure lots of fun to be at that table for dinner.

Paul, I do recommend a sous vide circulator and that bag juice is liquid gold.

I guess that was a monster pork chop and it looks delicious. You came to the rescue just in time.

Funny how you do one job only to find out it leads to another and another, when are you going to paint the ceiling. ?

That is one thing about Australia, you have a real variety of critters.

Kruve Sifter, wow, does that ever look interesting. It would be fun to experiment with those sieves.