Garvinque Posted February 5, 2017 Report Posted February 5, 2017 So here's my second try with Cuban bread, had a better rise than last week so yeast was probably starting to get old should have increased by 1/2 tsp. Formed into 12 inch loaves used all bread flour last week it was 1/2 bread and 1/2 APF. Garvin Quote
MacKenzie Posted February 5, 2017 Report Posted February 5, 2017 Nice, now good luck with the bake. 1 Quote
Garvinque Posted February 5, 2017 Author Report Posted February 5, 2017 19 minutes ago, MacKenzie said: Nice, now good luck with the bake. Oven is preheating as I type! Quote
Garvinque Posted February 5, 2017 Author Report Posted February 5, 2017 (edited) Really happy with this batch of Cuban bread has the height I was expecting last week! Garvin Edited February 5, 2017 by Garvinque 2 Quote
MacKenzie Posted February 5, 2017 Report Posted February 5, 2017 What a fantastic job, Garvin. You should be very pleased with those loaves, I would be. 🤗 1 Quote
Garvinque Posted February 6, 2017 Author Report Posted February 6, 2017 21 minutes ago, MacKenzie said: What a fantastic job, Garvin. You should be very pleased with those loaves, I would be. Very kind words coming from you MacKenzie! Thanks' Garvin Quote
MacKenzie Posted February 6, 2017 Report Posted February 6, 2017 Garvin, those are facts, not alternative facts either. 2 Quote
Garvinque Posted February 6, 2017 Author Report Posted February 6, 2017 19 minutes ago, tony b said: Nice loaves! Thank you Tony you good people inspire me, don't tell my mom she's been trying for years to get me to start baking things besides pizza Garvin Quote
Aussie Ora Posted February 6, 2017 Report Posted February 6, 2017 Fantastic results I bought some brioche buns the other day really want to have a Crack at them Outback Kamado Bar and Grill 1 Quote
