finally learned to bake a loaf of bread that wasnt a brick without a breadmachine

Post #443,162 by boxley 7/9/23 5:21:32 PM 7/9/23 5:21:32 PM Reply	finally learned to bake a loaf of bread that wasnt a brick without a breadmachine used this recipe https://savortheflavour.com/homemade-cuban-bread-pan-cubano/ remember drew saying to measure carefully and do as the instructions say. the only thing I didnt have was a palmetto leaf so skipped that. With a loaf of bread being $5.00 around here I will be making this my goto bread. very happy with the results "Science is the belief in the ignorance of the experts" – Richard Feynman
Post #443,163 by Another Scott 7/11/23 10:41:17 AM 7/11/23 10:41:17 AM Reply	Baking is chemistry. Getting the proportions, and temperature, right is very important. Weighing the ingredients usually works better than measuring cups, etc. Lots of good tips in the link you posted. Thanks for the pointer. Cheers, Scott.
Post #443,164 by drook 7/11/23 12:16:13 PM 7/11/23 12:16:13 PM Reply	And voodoo Unless you've got a hygrometer and a wet-bulb thermometer in your kitchen, and a table for converting ingredient measurements and cook time and temperature, you're getting lucky. Although experience helps when rolling it out and you know if the dough feels too wet or too dry. -- Drew
Post #443,169 by a6l6e6x 7/12/23 10:07:51 PM 7/12/23 10:07:51 PM Reply	Yeah, the Cuban bread is airy and low density. I make it occasionally in my bread maker. Usually it's other breads. Breads are overpriced. The only bread my wife buys is sourdough bread which is beyond my work. Alex "There is a cult of ignorance in the United States, and there has always been. The strain of anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that "my ignorance is just as good as your knowledge." -- Isaac Asimov
Post #443,170 by drook 7/13/23 9:15:30 AM 7/13/23 9:15:30 AM Reply	Sourdough you kind of need to always be making Keeping the mother dough going is a full-time job. -- Drew
Post #443,171 by scoenye 7/13/23 6:46:24 PM 7/13/23 6:46:24 PM Reply	It is quite resilient We keep ours in the fridge and split it the evening before baking. It survives the usual 4 week interval without problems. Every so often, I make a load of sourdough crumpets or pancakes in between. Overall, I find it much easier than yeast. Hydration can get interesting, but it is manageable if you're accurate when feeding the starter.
Post #443,172 by drook 7/13/23 10:12:57 PM 7/13/23 10:12:57 PM Reply	Years of experience probably masking how difficult that actually is -- Drew

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