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cuban bread
Comments
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Rick's Tropical Delight,[p]Beautiful… is that parchment on top of your baking stone? If so, nice cutting job! [p]Big Green Egghead
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Rick's Tropical Delight,[p]Hey, I just noticed you're using Egg shoes beneath your stone. What for?[p]- Big Green Egghead
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Big Green Egghead,
ummmmm... good question?
"because i can" is about all we've come up with... i think i learnt it from trex.[p]maybe the air circulating under the pizza stone maintains a more consistent temperature over placing directly on the plate setter? maybe getting the loaf higher in the dome creates better browning?
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Rick's Tropical Delight,[p]Beautiful!!![p]Dave
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Rick's Tropical Delight,
I cant believe a cook like you does not have a Kitchen Aid mixer with a dough hook.
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<p />with raging river pork tenderloin, 5 year old extra sharp wisconsin cheddar, mrs dog's disappearing mustard, a tomato slice, a hunk of romaine, a little mayo...
i'm going to get the mixer tomorrow![p]
[p][p]
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Rick - oh man I hate you now! lol... I am soooo hungry right now and you are killin' me!!
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*drool*[p]I almost put a tenderloin on the Egg tonight, but went for trusty ribs instead. The bread looks great - what's the verdict?[p]-Big Green Egghead
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Big Green Egghead,
the best bread i've ever had in my life![p]flour
yeast
turbinado sugar
salt
hot water
big green egg[p]1:10 at 420 degrees dome.[p]crunchy, chewy crust...
soft, sweet interior...
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*Death by salivation*[p]I've got a couple hours left on this rack of ribs; at this point, its the only thing keeping me sane! Thanks for postin the pics, I'll have to try bread soon.[p]-The Big Green Egghead
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Rick's Tropical Delight,
Hey, you did a great job! Bread from scratch is the best. 6 year old Wisconsin chedder, I nibble on that, 2 year old for sandwiches. Widmer's Cheese Cellars makes some good stuff; widmerscheese.com [p]I don't use a mixer, I go non-electric with a big bowl, a wooden spoon and a bread board. I'm a gluten for punishment. he he
Clay
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Rick's Tropical Delight,
I can't see anything. Odd. Every so often someone posts a picture and I don't see it.
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ClayQ,
thanks, mon!
that cheddar was from mousehouse cheesehaus...
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Rick's Tropical Delight,[p]Great googly moogly! Egads, man, that is fargin' beautiful![p]Thanks for posting,
Cornfed
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ClayQ,
I'm with you, need to keep building up the muscles. It was a really good loaf though. Great as a matter of fact. AZ
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Rick's Tropical Delight,
Great loaf. You out did yourself. Enjoy, AZ
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ha[p]ha[p]ha
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Not sure how to manage the (10 minute rise over boiling water before turning on the oven) trick in the egg.[p]After reading Alton Brown's heated brick method for making Cuban sandwiches, I'm thinking about trying to press some between a pair of pizza stones in a 500*F egg.[p]Anyone use a pair of cast iron griddles to make paninis in the big green oven?
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rexmo,
i skipped the hot water pan part...
i got the fire hot, clean, and stabilized then put in the cold plate setter and pizza stone.
everyone says not to do that, but i do it all the time.[p]let them come up to about half temp then put on the loaf.
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ClayQ,
hahahahahaI like this post
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Rick's Tropical Delight,
that is just such a beautiful loaf
make my mouth water as usual with
your pics[p]best regards
thorsten denmark
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That's the biggest Cuban Bread I ever did see....I work in Miami...stop at the cafeterias....and have never seen a round piece of Cuban bread....Very interesting........[p]Ed McLean
Ft. Pierce, FL
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eddiemac,
the recipe was supposed to make two smaller loafs... but i only wanted to bake once, and i wasn't sure i could fit two loafs on my pizza stone, so i made one huge loaf.[p]it worked out very well. i changed a few things, so i guess i should've called it "non-traditional cuban bread" or "rick's tropical delight bread".
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Rick's Tropical Delight,
That's why grandma could knock a knot on your head. Her arms muscles were built up with all the kneading! I refuse to buy a bread machine.
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