📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
My mother was Cuban and this recipe is pretty much spot on. She said that Cuban bread was a "water bread" due to how it's baked (using a steam pan at home), as opposed to baking in tins without steam that's typical for standard white bread loaves. She would use vegetable shortening (Crisco) when she didn't have any lard handy, and either at around 5% instead of 10%. Because of the bit higher fat and sugar content than used in typical white bread dough, she would bake it at 350F/175C for about 30-35 minutes. When the crust color was right, she'd pull it to cool. Cuban bread from when I grew up in the 1960s had a noticeably lighter color crust, and a thin paper-like texture. That's less likely to happen when baked at 400F/200C. The Cuban breads baked today are much more brown, and have a thicker crust than when I grew up. When she preheated the oven, she would put an empty pan on the bottom. When ready to bake, she would pour about one cup of boiling water in the pan, then put in the baking sheet. The pan of water would be removed 10-15 minuets into the bake. She didn't spray the loaf with water, but I do now, lightly, to help the steaming. The spray evaporates quickly, but I find that it helps in that first minute or two of the bake, at least in my oven. She didn't usually score the top unless she was making Cuban bread to give away, since the look of the scored loaf was traditional in commercially made Cuban bread. It was usually done by pressing a palmetto palm frond along the top length, though scoring really serves no purpose for this style of bread. It was said that the palm frond was more for providing moisture and some steam during the bake, than for scoring, and its use also happened to score the bread. As the moisture from the frond would evaporate, it would create steam for the top of the bread. The frond would end up looking like a shriveled up length of thick green-ish twine laying on top of the bread.
Oh, this recipe takes me back to growing up in Miami in the 70's. Cuban sandwich, black beans and rice, fried plantains, Cuban coffee.......... Yummmmm. Oh yeah, I forgot the tequila; not Cuban, but oh so good.
I once lived in New Orleans ,near a small family restaurant , whose specialty was the Cubano sandwich. (among other wonderful dishes) I ate so often there that I started to understand Spanish. I miss that place. They had a beautiful sandwich press made specifically for the purpose. Now that you have unraveled the mystery of the bread, I’m going to get a press and reminisce with and old friend that shared many a meal there. Another inspirational video. Thanks so much.🕊👍🕊
I grew up in Tampa and have eaten Cuban sandwiches my whole life. They are my all-time favorite sandwiches. When I went into the military, nobody I was stationed with knew what a Cuban sandwich was. They now seem to be more common, but ones from Tampa are the best (I'm bias as I'm sure the ones in south Florida are good as well). I want to try this recipe. It seems pretty straight forward and I love fresh bread.
Made the Pan Cubano AND the sandwich today - OMG!! The bread turned out just like yours. I used a "Cowboy crust rub" to make the pulled pork, braising low and slow (espresso, spices and brown sugar - smokey with a kick). I didn't have a Panini toaster - I improvised with the griddle plate on my range and heated up my cast iron skillet and then pressed it on top (it imprinted "Lodge" on the top of the sandwich - haha). The bread and sandwich recipe is FANTASTIC - I will definitely make this again. As always, thank you for sharing your recipes with us. Photo has been posted.
Love your recipes, I'm gonna start my preferment tonight. Since you've been updating so many of your recipes to no-knead, cold ferments; this one will work great with that method. Thanks!
I make "Cuban burgers". I season ground pork with cumin, salt, pepper, garlic powder or adobo and dried orange peel, with an egg and some breadcrumbs to help bind it up. Then I make patties and grill them. I assemble the sandwich the same way you did, substituting the pattie for the pulled pork and press it on the grill. Served with kettle chips. Now I'm hungry.
Thanks! I love trying new breads. I worked in Ybor City in Florida and got hooked on Cuban bread but mostly the breakfast sandwiches made from it. Mayo Eggs, bacon, cheese and grilled flat. Yum!!
Thank you for a great recipe and deatailed tutorial. I enjoyed Cuban bread when I visited Cuba last month and ever since I came back I wanted to buy Cuban style bread somewhere in Toronto, but nowhere to be found. So I decided to bake it myself. I'm glad I found your video. The bread turned out looking exactly as in your video and the taste and softness was like the bread in Cuba. I didn't make the sandwich yet, I enjoyed eating it with butter, and my kids with Nutella.
When I lived in the Florida keys I saw a Cuban man making bread, I didn't see the recipe but I saw him putting it in the oven and before he put it in the oven he had string (I assumed it was cotton) soaked in liquid lard, he placed this string on top of the dough before he baked it, The finished product It was beautifully risen and it separated on top Where the string was as it rose, I assume this took the place of scoring the dough because he did not score the dough. Awesome video my friend thank you.
Another banger of a video! If you keep making delicious looking bread on camera, I’ll keep watching. Tons of great content! Definitely trying this recipe!
Just found your Channel and i am so glad i did. With all your clear explanations about baking principles, my baking has been improving really fast. Thank you , cheers!
Watching your videos fells to me like watching James Hoffmann. The expertise and quality of your content makes it so enjoyable to watch your videos. You already inspired me to go of the rails and incorperate some techniques into baking low carb bread with alternative flours like almond. Keep up the great work and i believe you can become one of the staples of Breadmaking on CZcams.
I make Cuban sandwiches, one of my favorites to make for people! They are usually blown away with the taste, now someday I will go to Florida and have an authentic one, I want to use your bread method.
I lived in Key West for 35 years and ate Cuban bread all the time. This is the closest recipe I’ve ever seen to authentic (South Florida) Cuban bread! This recipe is not only delicious but very easy to make. I’ll be making this again and again!
Oh man, I’ve just started making my good ol’ Aussie bbq bacon and egg rolls again! Adding bacon lard into the dough will elevate this thing to all kinds of cardiac heaven! Thanks man! 👍🏻
Think i found my next bread project for this weekend! Thanks chain baker. Love your channel. Watching your stuff has upped my bread making game so much. I feel like I know how to make bread rather than just how to read and follow a recipe.
Si, visita América, te gustará por que encontraras muchas formas de pan. Esta receta me recuerda a las "teleras" que usamos en México para las tortas que se rellenan de todo tipo de ingredientes variados, según el lugar dónde se esté. Saludos y gracias por compartir ❤️
Yo ya le recomende hacer el bolillo, las cemitas, las teleras, y las conchas. Creo que le va encantar el pan mexicano. Pero en mi opinion bolillo > telera :P
I'm going to try this as I am a Florida native addicted to Cuban bread and Cuban Sandwiches! I have moved to NC where no one knows what Cuban bread is, and I'm jonesing for one so bad! I've looked and looked for a Cuban bread recipe, so, THANK YOU! 😘😘😘😘 Fingers crossed!
Thank you so much for such a great video! I'm from South Florida and have been eating Cuban Sandwiches my whole life. I've been making my own for several years but the bread was always the weakest part. I've tried many different recipes for Cuban bread and none of them were perfect--until this one.
I was looking forward to this recipe and OMG - looks and sounds delicious - I have some bacon lard, ham, swiss cheese, pickles, mustard and mayo on hand. I'll start making some pulled pork and will make the preferment later today. As always, thanks for sharing this recipe. 🐷🐷🐽🐽
Amazing recipes. You are the first channel I subscribed after watching the first video. Super know how, and interesting way of making your videos. Thank you 😊
Love all your videos! By far the most accurate comparisons on the net! However, on this one compelled to make a few recommendations! Cuban bread is somewhat a unique baked product. Thank you for picking this up! It resembles its cousin, the French baguette, although much lighter in crust, dough and colour! (I suggest using pork belly fat and extraction of lard by boiling in water! Not bacon!) It should taste of yeast and quality flour (almost like a soda cracker!) USA adaption sometimes may substitute vegetable shortening: ok, but no cigar! As with a French baguette, best eaten fresh (while still warm); if allowed to dry by ambient air a few hours, it will become hard as a wooden stick (“”duró como un palo!) I believe the origins of this bread can be traced to the immigrants to Cuba from the Canary Islands. I have only seen bread of similar substance served in Portugal. As with many other aspects of our culture, the traditional Cuban bread is best found in exile, as shortages and constraints in the D.O. limits resources and provokes variants and invention! I always thought the Palm leaf was placed on the bottom (if I remember correctly) as an alternative to parchment paper to prevent sticking) The origins of this custom related to the leaves used in Ash Wednesday! I have substituted a strip of corn husk, when palm not available. Your choice of ingredients for making a Cuban sandwich are acceptable (hold back slightly on the pickle). I have seen master sandwich makers place mayonnaise on the inside of one slice and mustard on the other (not mixed together). Butter the outside before grilling on a press grill! Hope you get to sample some traditional roast pork next time you are in Miami! Regards! czcams.com/video/5TlyX1pbvZ0/video.htmlsi=Vh_xrB15eLNmAOzQ
I live in Miami where there is Cubans it usually diil pickles and scarcely used for just a pop of flavor! But one can make how they desire! The rest looks great! I'm watching this video trying to find some perfection in homemade Cuban bread for my husband! It never comes out bug and fluffy and I've made it several times and have all the ingredients my starter and the taste is there but not the fluff!
Living in South Florida, as you can imagine, we are inundated with great Cuban bakeries and restaurants. As you say, Lard is what makes the difference when baking this bread. Another popular sandwich is the "Media Noche" which is the same as the Cuban but uses a sweet bread. I would like to see a video making that bread
Wow! This looks amazing. I’ve never made a Cuban sandwich before. I’m going to have to make one now to try it out. I’m making pulled pork this weekend anyways so I might as well.
I Love your channel! You explain every step in such detail. Plus you have Great recipes. I always get Cuban sandwich when we go to Miami. Now I can make them whenever I have a taste for one, Thanks to you.
I challenge you to make a German version with some of your beautiful rye! Pork schnitzel, Emmental, Black Forest ham, pickles, mustard. Grilled! I have had the real deal Cubano and they are delicious. Also make my own, may try to make the bread now, thank you!
I'm from Florida. Cuban sandwiches are amazing. Yours looks delicious, but the bread looks different than I would expect from pan cubano. Still, i'm sure your version was quite good to eat! :)
I’m 🇨🇺 from Miami also. You are right! This certainly does not look like Cuban bread at all. But I appreciate others taking interest and learning about our culture. I’m sure it’s tasty-but not it’s not Cuban bread. Thanks for the video! Cheers 👍🏼
If you haven't watch the video Alton Brown did where he tried a bunch of cubanos from Miami, it's worth a watch before you head there lookin for a good one. Love your videos, they've definitely improved my understanding of bread, and why some of my attempts have failed. Clarifying your mistakes is certainly the hardest part of learning by doing, and I thank you for helping me with that.
A tip for rendering the lard, pour in enough cold water to cover the salt pork. Then cook until all the water has boiled off. This will pull all the fat out of your pork without browning the lard.
Good job and yes I have been to Cuba and tried their various breads. I must admit when I worked in the kitchen my least favourite job was rendering down pork fat in 6 gallon containers.........
So a few things on your Cuban bread. It has to be elongated more than that, but if you're after a wider bread who cares, right? The "scoring" traditionally is made with a palm leaf. Which might be difficult to find. When you let it rest, you put the leaf on the presentation side and when you remove it it makes the indentation. Probably an easy way to find palm leaves is going to a church on Easter Sunday when they sell palm made items haha. It's not pulled pork, it's roasted pork marinated in mojo criollo. But that will do in a pinch. I usually switch it with Mexican carnitas (fried pork in lard cooked in large copper pots). Mayonnaise is frowned upon. But to each their own on the mayonnaise. My brother refuses to eat any sandwiches without mayonnaise 😆. In other news Charlie, I made bolillo again. I changed the hydration to 75% instead of 65, 10% lard instead of 4, and 2% sugar instead of 1. The crumb in my last batch was too tight and not soft enough. This time the bread was softer. I wish I had known about dusting with more flour for the scoring, because the first score was ugly. So I think the problem with the last batch was a few things: 1) Final proof was not long enough. 2) Not enough water 3) Not enough lard 4) Not enough sugar for mallard reaction 5) Rolls were too small This time I think the problem was too high of a hydration. I might go with a 68% next time. Also I made Khachapuri for my birthday. They came out looking just like yours. It was amazing. I left out the cheddar though. I might try and make the Imeretian cheese at home to get closer to the real one.
Wow, “scoring” by leaving an item on top during the final fermentation. Never heard of this before! Super cool! I’m gonna get experimenting right away! 😂👍🏻 Ps. Thanks for giving an extra in depth response to Charlie’s vid rather than just saying “this is not Cuban bread”. As a result, I’ve learnt something valuable. Thanks! 😬👍🏻
@@AnthonyLeighDunstan Hey I'm not sure what happened to my comment but I'll repost (maybe CZcams deleted it because of the link). So apparently the palm leaf is baked with it, so I'll steal one of Charlie's lines "I make the mistakes so you don't have to" 😂. But yeah Cuban bread is baked with a palm leaf and you can just google search "Pan cubano con hoja de palma" or "Cuban bread with palm leaf".
@@ChainBaker Thanks Charlie! By the way you should try a Medianoche (Midnight). It's the original Cuban sandwich, or at least its predecessor to the Cubano. The difference comes from the bread that is more like Challah, and I think instead of dill pickles it uses sweet pickles (but sweet pickles are gross 😂).
Hi Charlie...as you know, I live in Florida, US, which is only 90 miles from Cuba. I would consider the Cuban sandwich the Official Sandwich of Florida. (of course, the politicians wouldn't agree) You never have to go far to find a Cuban sandwich here. 💯
Thank you for a great video, that bread and the final Cuban sandwich looks awesome ! a definite must try. I like the idea of using lard, it is often used with savoury and sweet in Mallorca as they dont really have cows on the island but plenty of pork, Ensaimada's and croissant's are made with lard and they are delicious.
Another fantastic recipe Charlie. The UK has never been known for its bakery products but that was before you. I live in the southern US and do smoked BBQ shredded pork per the custom around here. I've only heard of using sliced roast pork on a Cubano, but seeing your shredded version makes me think I'll try what we are known for and put a nice hickory wood accent on it.
Your channel is fantastic, I really enjoy the recipes and the baking tutorials. Would you please show how to make my favorite bread? I buy it from a bakery in Brooklyn called Caputos, it's an Italian lard bread with bits of pork meat in it, incredibly good.
I'm from Tampa where this Sanwich was invented, there are two main variants the tampa and Miami. Highly recommend both, if you're in the area let me know when and I'll take the time off work and help guide you around
I spent years living in Tampa, Fla. and used to get my Cubans from the Columbia restaurant in Ybor City. Trust me when I tell you that they have got NOTHING on you! Great Job!
Florida man checking in. Looks like solid Cuban bread, and a good Cuban sandwich. Was it mojo pork? Mojo is a traditional Cuban marinade based on sour orange juice, and garlic. It’s required for a true Cuban sandwich. Great content, I have been recipe baking for years, but you have me developing my own recipes using bakers percentage. Thank you.😀
@@ChainBaker I’d be happy to send you a bottle of my favorite brand of Mojo seasoning, and instructions for using it to cook a pork shoulder roast. Maybe you could do a non bread video, and cook the pork roast. If you are interested just send me an address to ship it to.
Good thing I've eaten before watching this) The bread looks like it is asking you to make a sandwich out of it. Guess i know what I'll be doing these weekends.
Que bueno se ve!!! 😋Perhaps I should bake this week again 😂 thank u for sharing and teaching us. U r a master. Maybe I should recommend a sandwich also… is from Chile and is very popular and tasty 🤤. Saludos from 🇳🇴 keep going!
@@ChainBaker it is called “chacarero” the bread is like a brioche (no sesame seeds) beef, very thin and juicy plus tomatoes, green beans mayo and chille or aji . Any questions let me know (I make it every Saturday at home cos my husband loves it) He is Norwegian, but the bread is your recipe and fits perfect just like in Chile,👍🏻 c ya!
Not yet. But I will make one in the future. If you want to make my recipes with a mixer, then simply knead for the same amount of time on medium speed. That should work perfectly fine in most cases. You may need to double the recipes as a mixer might struggle the knead such a small amount of dough.
just subbed. i think i'm going to learn a lot from you. the cubano is a fine sandwich; for me, it's definitely up there with a good banh mi or italian beef. i wouldn't mind one right now! quick question for you. you're letting the dough rise three times, right? i trust your judgement, but i rarely see a recipe calling for this. does it provide for a better flavor and/or texture? would rising only twice make for a subpar loaf? thanks for the great content!
Thank you and welcome to the channel :) Rising certain amount of times is a term I have heard people use, but it never made much sense to me. It's still rising for the same amount of time. I break the bulk fermentation with a fold to build tension and to equalize the temperature in the dough. Here is a quick video about folding - czcams.com/video/0P82bQDZSAE/video.html
Before I became a vegetarian/vegan I used to love cubanos. The bread was always soft but resilient and had a nice thin crust that crisped beautifully. However, the bread was fairly neutral in flavor. I worry that by using smoked lardons you may have imparted a flavor to them that is not there in the traditional bread, not that it would be unwelcome. Well, to me maybe, haha. But still, I have been working on my own recipe for vegan cubanos for a while. As you can imagine, it is difficult. Though, seitan makes a great sub for roast pork. Actually, seitan is its own pseudo bread product. Have you considered trying to make your own? I would be fascinated to see what you could do with seitan. Thanks again for such great content!
I have made seitan at work several times, but it never comes out as good as the stuff you can buy. So, I just stick to purchasing the ready made stuff. It's pretty good and definitely the best vegan 'meat' alternative imo.
@@ChainBaker That is so strange. I have had the opposite experience. Are you working with bread flour primarily or do you stat with VWG or mix the two? Ive done the lazy thing and started with VWG. There is a really neat trick where you mix seitan with tofu to get the striated fibers of animal proteins. And yeah, it is definitely the best vegan meat alternative. Thanks for replying!
You can use the @ChainBaker recipe, and simply substitute vegetable shortening for the lard, and the bread will be vegetarian/vegan. The shortening will keep much of the intended properties that comes from using lard. La Segunda bakery in Tampa, the largest Cuban bread bakery in the world baking about 20,000 loaves a day, uses palm oil which is a common ingredient in vegetable shortening, not lard. In the South Florida/Miami area, the use of lard is much more common, but many consider the La Segunda recipe, the gold standard. I haven't used lard when making Cuban bread in years. I prefer the bit lighter texture that using shortening brings to the party. Perhaps the difference comes from using a saturated vegetable fat versus a saturated animal fat. I also use about 5% shortening (or lard for those that do), instead of 10%. This reduction may also be what makes the bread a bit lighter in texture, while keeping the spirit of Cuban bread. At 5%, that's still a good amount of fat to add to any typical bread dough, which is typically about 2% for regular bread.
Hi, ChainBaker! I’m Daniela from Romania. I want to make this recipe and is not clear if the preferment is let to ferment on the counter or in the fridge. Can you answer me please?
Now you're talking my ethnicity. If you ever come to Florida, I can tell you where to get the best Cuban sandwich. I mean, yeah, it was created in Tampa, but we have some good ones in South Florida, also.
I hope you make water bread from Puerto Rico known as *'pan de agua'* because it's 10x better than Cuban bread - no disrespect to my island neighbors haha 😂 Both are equally yummy depending on each one's taste. My ultimate bread sandwich would be a hybrid of Italian and Puerto Rican 'pan de agua' combined mmmmmm 🥰🥰❤️❤️❤️ I promise, if you make a combo mix of those two successfully, you'll never again make any other kind of bread 🍞 🥖🍷
I've been working on a cuban roll for awhile. A friend has a sandwich shop and wants me to duplicate the roll he's currently using. The biggest problem I've had is the size and weight of his roll. It's 9 inches by about 3 but it only weighs 135 grams. I've gotten down to 150 grams but I didn't like the texture. I think I will try this one.
Can you plz plz make a video on how to bake breads in fan oven? I have the oven but it uses fan for every mode. Never used such oven b4 as previously i had the oven with fan but can choose if to switch it on or not
Da man the ChainBaker might want to chime in on this too, but from what I’ve read in previous comments he has suggested to lower the temperature by about 20°C. In other recipes I’ve seen, including pastry and baked goods, they’ve said the same thing. The fan forced oven will distribute the heat more evenly and so some people prefer this (like me!). But it does intensify the heat, and may not be preferable for more delicate doughs where they can dry out easily, so you might want to keep an eye on the time as well as add a pan of boiling water underneath it. At the same time, it also depends on whether you’re using a Dutch oven or not. Are you familiar with Dutch ovens? They’re a great device if you want to control the environment of your baking within the oven a little more. For example, I’m staying in various B&Bs at the moment and a lot of them have terrible kitchens. The ones that do have ovens are often poor quality. And so this is where a Dutch oven comes in handy. I’ve been wrestling with one particular oven for the last two weeks, And it’s only been the last week or so where I’ve managed to nail a good baking technique putting the oven on super high in the pre-heat with the Dutch oven inside, adding my bread to the Dutch oven, lid on, putting it back in the oven, lowering the temperature but only to 20 or 30°C higher than the recipe specifies. I have to do this because this particular oven loses heat like an open window in January. This example is only to give you an idea of how unique ovens are - each oven is in itself a kingdom and you have to work out the rules and regulations that it lives by. Ha ha hah. Hope that helps. ☺️👍🏻
@@AnthonyLeighDunstan thanks a lot for your detailed explanation. I had very bad experience with cakes in my fan oven , hence making me scared to use it for bread. Does the bread dry out faster if baked in fan oven? But I will try the different bread recipes from this channel in my oven and will come back commenting the results on respective videos of this channel!!
Sir Can I ask one question I want to pursue in Bakery. Should I go to hotel or any bakery to gain skills.I come from confectionery background. Please suggest me. Thanks
Depends on where you want to work after you finish learning. If you want to be a pasty chef, then a hotel would be best. If you want to be a baker, then go to a bakery. There are of course different hotels and different bakeries. Find out what kind of production they do and who works there and then you will know which to choose.
You may need to double the recipe as this is quite a small amount of dough and a mixer may not be able to knead it effectively. Other than that just follow the same steps. Mix on medium speed for about the same time as I suggest hand kneading.
@@ChainBaker Oh, it'll only be a few moments. Thank you so much for granting your permission. I will let you know when I upload the video with you in it! Cheers! =)
📖 Find the written recipe in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
Yep.... Really beautiful ☺️
My mother was Cuban and this recipe is pretty much spot on. She said that Cuban bread was a "water bread" due to how it's baked (using a steam pan at home), as opposed to baking in tins without steam that's typical for standard white bread loaves. She would use vegetable shortening (Crisco) when she didn't have any lard handy, and either at around 5% instead of 10%. Because of the bit higher fat and sugar content than used in typical white bread dough, she would bake it at 350F/175C for about 30-35 minutes. When the crust color was right, she'd pull it to cool. Cuban bread from when I grew up in the 1960s had a noticeably lighter color crust, and a thin paper-like texture. That's less likely to happen when baked at 400F/200C. The Cuban breads baked today are much more brown, and have a thicker crust than when I grew up.
When she preheated the oven, she would put an empty pan on the bottom. When ready to bake, she would pour about one cup of boiling water in the pan, then put in the baking sheet. The pan of water would be removed 10-15 minuets into the bake. She didn't spray the loaf with water, but I do now, lightly, to help the steaming. The spray evaporates quickly, but I find that it helps in that first minute or two of the bake, at least in my oven.
She didn't usually score the top unless she was making Cuban bread to give away, since the look of the scored loaf was traditional in commercially made Cuban bread. It was usually done by pressing a palmetto palm frond along the top length, though scoring really serves no purpose for this style of bread. It was said that the palm frond was more for providing moisture and some steam during the bake, than for scoring, and its use also happened to score the bread. As the moisture from the frond would evaporate, it would create steam for the top of the bread. The frond would end up looking like a shriveled up length of thick green-ish twine laying on top of the bread.
love pan de agua!
Thank you so much for the insightful comment, Tim! :) I must try the palm frond method sometime. Sounds super unique and interesting.
Oh, this recipe takes me back to growing up in Miami in the 70's. Cuban sandwich, black beans and rice, fried plantains, Cuban coffee.......... Yummmmm. Oh yeah, I forgot the tequila; not Cuban, but oh so good.
Tequila belongs to everyone. 😁
I once lived in New Orleans ,near a small family restaurant , whose specialty was the Cubano sandwich. (among other wonderful dishes) I ate so often there that I started to understand Spanish. I miss that place. They had a beautiful sandwich press made specifically for the purpose.
Now that you have unraveled the mystery of the bread, I’m going to get a press and reminisce with and old friend that shared many a meal there.
Another inspirational video. Thanks so much.🕊👍🕊
Was that perhaps El Liborio?
I grew up in Tampa and have eaten Cuban sandwiches my whole life. They are my all-time favorite sandwiches. When I went into the military, nobody I was stationed with knew what a Cuban sandwich was. They now seem to be more common, but ones from Tampa are the best (I'm bias as I'm sure the ones in south Florida are good as well). I want to try this recipe. It seems pretty straight forward and I love fresh bread.
Made the Pan Cubano AND the sandwich today - OMG!! The bread turned out just like yours. I used a "Cowboy crust rub" to make the pulled pork, braising low and slow (espresso, spices and brown sugar - smokey with a kick). I didn't have a Panini toaster - I improvised with the griddle plate on my range and heated up my cast iron skillet and then pressed it on top (it imprinted "Lodge" on the top of the sandwich - haha). The bread and sandwich recipe is FANTASTIC - I will definitely make this again. As always, thank you for sharing your recipes with us. Photo has been posted.
Love your recipes and the fact I can upload without having to hand write each one. Thank you so much.
It was almost perfect. You cut it on the diagonal, not across. Looks delicious. You did a great job.
Sandwich Cubano is GOATED. Easily one of my favorite sandwiches.
I really hope your channel will get more attentions. The content is really good and detailed.
Thank you so much 🤩
Love your recipes, I'm gonna start my preferment tonight.
Since you've been updating so many of your recipes to no-knead, cold ferments; this one will work great with that method.
Thanks!
Tampa the home of the original Cuban
Being a Cuban girl, I grew up on Cuban bread! It's my favorite bread. I love the Cuban sandwich (no pickles please)! LOL
I'll take your pickles!!
I’m curious to know what you think about someone’s comment “this is not Cuban bread”. Why might someone say this? Curious for my own learning.
I make "Cuban burgers". I season ground pork with cumin, salt, pepper, garlic powder or adobo and dried orange peel, with an egg and some breadcrumbs to help bind it up. Then I make patties and grill them. I assemble the sandwich the same way you did, substituting the pattie for the pulled pork and press it on the grill. Served with kettle chips. Now I'm hungry.
Damn those sound good! 🤤
Thanks! I love trying new breads. I worked in Ybor City in Florida and got hooked on Cuban bread but mostly the breakfast sandwiches made from it. Mayo Eggs, bacon, cheese and grilled flat. Yum!!
La Segunda Central...bread with the palm leaves in it! My favorite was bread from Florida Bakery...
Thank you for a great recipe and deatailed tutorial. I enjoyed Cuban bread when I visited Cuba last month and ever since I came back I wanted to buy Cuban style bread somewhere in Toronto, but nowhere to be found. So I decided to bake it myself. I'm glad I found your video. The bread turned out looking exactly as in your video and the taste and softness was like the bread in Cuba. I didn't make the sandwich yet, I enjoyed eating it with butter, and my kids with Nutella.
When I lived in the Florida keys I saw a Cuban man making bread, I didn't see the recipe but I saw him putting it in the oven and before he put it in the oven he had string (I assumed it was cotton) soaked in liquid lard, he placed this string on top of the dough before he baked it, The finished product It was beautifully risen and it separated on top Where the string was as it rose, I assume this took the place of scoring the dough because he did not score the dough.
Awesome video my friend thank you.
That sounds like an interesting method. I should try it sometime. Cheers :)
In Tampa, they use a palm 🌴 leaf.
Another banger of a video! If you keep making delicious looking bread on camera, I’ll keep watching. Tons of great content! Definitely trying this recipe!
Just found your Channel and i am so glad i did. With all your clear explanations about baking principles, my baking has been improving really fast.
Thank you , cheers!
Welcome aboard 😉
Watching your videos fells to me like watching James Hoffmann. The expertise and quality of your content makes it so enjoyable to watch your videos. You already inspired me to go of the rails and incorperate some techniques into baking low carb bread with alternative flours like almond. Keep up the great work and i believe you can become one of the staples of Breadmaking on CZcams.
Thank you so much 🤩
I love the straightforward explanations. Great job❤
I make Cuban sandwiches, one of my favorites to make for people! They are usually blown away with the taste, now someday I will go to Florida and have an authentic one, I want to use your bread method.
Randomly found your channel and I am glad I did! This looks awesome so I am gonna learn and try different things thanks to you. 😁
Awesome! Thank you. Welcome to the channel :)
I lived in Key West for 35 years and ate Cuban bread all the time. This is the closest recipe I’ve ever seen to authentic (South Florida) Cuban bread! This recipe is not only delicious but very easy to make. I’ll be making this again and again!
Thank you so much! :)
Made this today, turned out great! Using tomorrow for a picnic...even though we still have snow lol. 😀
Mmmmm yummy , I'm cuban and I love cuban sandwich , it's delicious with coffee and milk at breakfast. 😋
Oh man, I’ve just started making my good ol’ Aussie bbq bacon and egg rolls again! Adding bacon lard into the dough will elevate this thing to all kinds of cardiac heaven! Thanks man! 👍🏻
Dopest baking channel on the tube by far. This is definitely the next to try. Cheers Chain Baker and keep them coming.
🙏
Baked this again earlier this morning, making the sandwich for dinner tonight. YUM!!
Yes nice work. Bacon lard is my go to when making Cuban bread. I also use smoked salt.
Think i found my next bread project for this weekend! Thanks chain baker. Love your channel. Watching your stuff has upped my bread making game so much. I feel like I know how to make bread rather than just how to read and follow a recipe.
Awesome! :) Let me know how it turns out.
That's one of the things I get out of this channel too, the science of baking.
Si, visita América, te gustará por que encontraras muchas formas de pan. Esta receta me recuerda a las "teleras" que usamos en México para las tortas que se rellenan de todo tipo de ingredientes variados, según el lugar dónde se esté. Saludos y gracias por compartir ❤️
¡Muchas gracias! :)
Yo ya le recomende hacer el bolillo, las cemitas, las teleras, y las conchas. Creo que le va encantar el pan mexicano.
Pero en mi opinion bolillo > telera :P
I'm going to try this as I am a Florida native addicted to Cuban bread and Cuban Sandwiches! I have moved to NC where no one knows what Cuban bread is, and I'm jonesing for one so bad! I've looked and looked for a Cuban bread recipe, so, THANK YOU! 😘😘😘😘 Fingers crossed!
I really enjoy the topics on your channel. The pace of content presented is perfect. Thank you for sharing!
Literally waiting on the preferment, hope it goes well
Makes me miss Florida, maybe for the first time lol
Thank you so much for such a great video! I'm from South Florida and have been eating Cuban Sandwiches my whole life. I've been making my own for several years but the bread was always the weakest part. I've tried many different recipes for Cuban bread and none of them were perfect--until this one.
Cheers! :)
Filling to bread ratio! 😊. Your Cuban sandwich looks better than any I have had.
I could listen to you read the dictionary. Your voice is so comforting. The bread looks good too
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I was looking forward to this recipe and OMG - looks and sounds delicious - I have some bacon lard, ham, swiss cheese, pickles, mustard and mayo on hand. I'll start making some pulled pork and will make the preferment later today. As always, thanks for sharing this recipe. 🐷🐷🐽🐽
You always have all the ingredients! I love that ;D
@@ChainBaker 😄
Thank you "Professor". For. "grammatik ". In. Bread baking 😉. Help me understand what i am doing and what happened. Thanks ✌️
Amazing recipes. You are the first channel I subscribed after watching the first video.
Super know how, and interesting way of making your videos.
Thank you 😊
🤩
Love all your videos!
By far the most accurate comparisons on the net! However, on this one compelled to make a few recommendations! Cuban bread is somewhat a unique baked product. Thank you for picking this up! It resembles its cousin, the French baguette, although much lighter in crust, dough and colour! (I suggest using pork belly fat and extraction of lard by boiling in water! Not bacon!) It should taste of yeast and quality flour (almost like a soda cracker!)
USA adaption sometimes may substitute vegetable shortening: ok, but no cigar! As with a French baguette, best eaten fresh (while still warm); if allowed to dry by ambient air a few hours, it will become hard as a wooden stick (“”duró como un palo!) I believe the origins of this bread can be traced to the immigrants to Cuba from the Canary Islands. I have only seen bread of similar substance served in Portugal. As with many other aspects of our culture, the traditional Cuban bread is best found in exile, as shortages and constraints in the D.O. limits resources and provokes variants and invention!
I always thought the Palm leaf was placed on the bottom (if I remember correctly) as an alternative to parchment paper to prevent sticking) The origins of this custom related to the leaves used in Ash Wednesday! I have substituted a strip of corn husk, when palm not available. Your choice of ingredients for making a Cuban sandwich are acceptable (hold back slightly on the pickle). I have seen master sandwich makers place mayonnaise on the inside of one slice and mustard on the other (not mixed together). Butter the outside before grilling on a press grill! Hope you get to sample some traditional roast pork next time you are in Miami! Regards!
czcams.com/video/5TlyX1pbvZ0/video.htmlsi=Vh_xrB15eLNmAOzQ
I live in Miami where there is Cubans it usually diil pickles and scarcely used for just a pop of flavor! But one can make how they desire! The rest looks great! I'm watching this video trying to find some perfection in homemade Cuban bread for my husband! It never comes out bug and fluffy and I've made it several times and have all the ingredients my starter and the taste is there but not the fluff!
Try adding an egg yolk to the dough. That'll make it extra fluffy
Living in South Florida, as you can imagine, we are inundated with great Cuban bakeries and restaurants. As you say, Lard is what makes the difference when baking this bread. Another popular sandwich is the "Media Noche" which is the same as the Cuban but uses a sweet bread. I would like to see a video making that bread
That sounds interesting. I have added it to my future projects list. Cheers :)
I was totally thinking about making cubanos but was wondering if preferments would work well. Glad to have the question answered!
I've never had Cuban bread (or even seen it anywhere actually) but man it looks really good. The softness and fillings speak to me!
Wow! This looks amazing. I’ve never made a Cuban sandwich before. I’m going to have to make one now to try it out. I’m making pulled pork this weekend anyways so I might as well.
I Love your channel! You explain every step in such detail. Plus you have Great recipes. I always get Cuban sandwich when we go to Miami. Now I can make them whenever I have a taste for one, Thanks to you.
🙏
ohhhh yes -- just when I thought this channel couldn't get any better
I challenge you to make a German version with some of your beautiful rye! Pork schnitzel, Emmental, Black Forest ham, pickles, mustard. Grilled!
I have had the real deal Cubano and they are delicious. Also make my own, may try to make the bread now, thank you!
I'm from Florida. Cuban sandwiches are amazing. Yours looks delicious, but the bread looks different than I would expect from pan cubano. Still, i'm sure your version was quite good to eat! :)
I’m 🇨🇺 from Miami also. You are right! This certainly does not look like Cuban bread at all. But I appreciate others taking interest and learning about our culture. I’m sure it’s tasty-but not it’s not Cuban bread. Thanks for the video! Cheers 👍🏼
If you haven't watch the video Alton Brown did where he tried a bunch of cubanos from Miami, it's worth a watch before you head there lookin for a good one. Love your videos, they've definitely improved my understanding of bread, and why some of my attempts have failed. Clarifying your mistakes is certainly the hardest part of learning by doing, and I thank you for helping me with that.
Thanks for the tips and videos!
That was pretty nice!
I used my bacon lard for my Asian fried rice,I now will definitely tried this Cuban bread ! Thanks ☺️ 🥰
Great looking recipe. Cuban sandwich is our favorite! Love your videos!
Now I have got to make thus for my wife and her Cuban family.
A tip for rendering the lard, pour in enough cold water to cover the salt pork. Then cook until all the water has boiled off. This will pull all the fat out of your pork without browning the lard.
That is a great tip! I must try it next time :) the flavour must be quite different when rendered with this method.
@@ChainBaker it leaves a more porky flavor rather than a bacon flavor. I prefer to go this way personally.
Thanks! Is exactly what I was looking for. Pure science leads to an excellent sandwich. 🥪
If the world starts to have supply issues with wheat, it would be wonderful to have alternate bread recipes using other flours.
I LOVE sandwiches, and I can't believe I haven't tried this baby yet, it looks so good!☺️
amazing, Nevertheless to all that porky goodness I would add those crispy cooked lardons in that bad boy!!
They were long gone by then 😂
Perfect
Woooowwwww 😍🤩😊
Good job and yes I have been to Cuba and tried their various breads. I must admit when I worked in the kitchen my least favourite job was rendering down pork fat in 6 gallon containers.........
So a few things on your Cuban bread.
It has to be elongated more than that, but if you're after a wider bread who cares, right?
The "scoring" traditionally is made with a palm leaf. Which might be difficult to find. When you let it rest, you put the leaf on the presentation side and when you remove it it makes the indentation. Probably an easy way to find palm leaves is going to a church on Easter Sunday when they sell palm made items haha.
It's not pulled pork, it's roasted pork marinated in mojo criollo. But that will do in a pinch. I usually switch it with Mexican carnitas (fried pork in lard cooked in large copper pots). Mayonnaise is frowned upon. But to each their own on the mayonnaise. My brother refuses to eat any sandwiches without mayonnaise 😆.
In other news Charlie, I made bolillo again. I changed the hydration to 75% instead of 65, 10% lard instead of 4, and 2% sugar instead of 1. The crumb in my last batch was too tight and not soft enough. This time the bread was softer. I wish I had known about dusting with more flour for the scoring, because the first score was ugly.
So I think the problem with the last batch was a few things:
1) Final proof was not long enough.
2) Not enough water
3) Not enough lard
4) Not enough sugar for mallard reaction
5) Rolls were too small
This time I think the problem was too high of a hydration. I might go with a 68% next time.
Also I made Khachapuri for my birthday. They came out looking just like yours. It was amazing. I left out the cheddar though. I might try and make the Imeretian cheese at home to get closer to the real one.
Wow, “scoring” by leaving an item on top during the final fermentation. Never heard of this before! Super cool! I’m gonna get experimenting right away! 😂👍🏻
Ps. Thanks for giving an extra in depth response to Charlie’s vid rather than just saying “this is not Cuban bread”. As a result, I’ve learnt something valuable. Thanks! 😬👍🏻
Awesome! Thank you so much for the input. I always appreciate constructive comments from people who know what they're talking about! :)
@@AnthonyLeighDunstan Hey I'm not sure what happened to my comment but I'll repost (maybe CZcams deleted it because of the link).
So apparently the palm leaf is baked with it, so I'll steal one of Charlie's lines "I make the mistakes so you don't have to" 😂. But yeah Cuban bread is baked with a palm leaf and you can just google search "Pan cubano con hoja de palma" or "Cuban bread with palm leaf".
@@ChainBaker Thanks Charlie! By the way you should try a Medianoche (Midnight). It's the original Cuban sandwich, or at least its predecessor to the Cubano. The difference comes from the bread that is more like Challah, and I think instead of dill pickles it uses sweet pickles (but sweet pickles are gross 😂).
Hi Charlie...as you know, I live in Florida, US, which is only 90 miles from Cuba. I would consider the Cuban sandwich the Official Sandwich of Florida. (of course, the politicians wouldn't agree) You never have to go far to find a Cuban sandwich here. 💯
Thank you for a great video, that bread and the final Cuban sandwich looks awesome ! a definite must try. I like the idea of using lard, it is often used with savoury and sweet in Mallorca as they dont really have cows on the island but plenty of pork, Ensaimada's and croissant's are made with lard and they are delicious.
Another fantastic recipe Charlie. The UK has never been known for its bakery products but that was before you. I live in the southern US and do smoked BBQ shredded pork per the custom around here. I've only heard of using sliced roast pork on a Cubano, but seeing your shredded version makes me think I'll try what we are known for and put a nice hickory wood accent on it.
🙏
Your channel is fantastic, I really enjoy the recipes and the baking tutorials. Would you please show how to make my favorite bread? I buy it from a bakery in Brooklyn called Caputos, it's an Italian lard bread with bits of pork meat in it, incredibly good.
Tell me the name of that bread and I will add it to my list :))
I'm from Tampa where this Sanwich was invented, there are two main variants the tampa and Miami. Highly recommend both, if you're in the area let me know when and I'll take the time off work and help guide you around
That is very generous of you Richard. Thank you! I'll definitely take you up on that one :)
Florida Bakery has the best!
Really good video! I will definitely try
Dude I need your recipe for french rolls so bad!
Here's the next best thing - czcams.com/video/DBBJYda-dyA/video.html ;)
Thanks!
Thank you :)
Looks great man
I spent years living in Tampa, Fla. and used to get my Cubans from the Columbia restaurant in Ybor City. Trust me when I tell you that they have got NOTHING on you! Great Job!
😍
Florida man checking in. Looks like solid Cuban bread, and a good Cuban sandwich. Was it mojo pork? Mojo is a traditional Cuban marinade based on sour orange juice, and garlic. It’s required for a true Cuban sandwich. Great content, I have been recipe baking for years, but you have me developing my own recipes using bakers percentage. Thank you.😀
I must try mojo pork someday. Sounds awesome! :)
@@ChainBaker I’d be happy to send you a bottle of my favorite brand of Mojo seasoning, and instructions for using it to cook a pork shoulder roast. Maybe you could do a non bread video, and cook the pork roast. If you are interested just send me an address to ship it to.
I wonder if that is related to Canarian Mojo sauce somewhere. Sounds nice.
Good thing I've eaten before watching this)
The bread looks like it is asking you to make a sandwich out of it. Guess i know what I'll be doing these weekends.
Cuban bread is seriously underrated. Thanks for this video!!
Que bueno se ve!!! 😋Perhaps I should bake this week again 😂 thank u for sharing and teaching us. U r a master. Maybe I should recommend a sandwich also… is from Chile and is very popular and tasty 🤤. Saludos from 🇳🇴 keep going!
What sandwich is that? :) I will add it to my baking list :)
@@ChainBaker it is called “chacarero” the bread is like a brioche (no sesame seeds) beef, very thin and juicy plus tomatoes, green beans mayo and chille or aji . Any questions let me know (I make it every Saturday at home cos my husband loves it) He is Norwegian, but the bread is your recipe and fits perfect just like in Chile,👍🏻 c ya!
Add a little water to the lardons and bring them up to temp slowly. It'll help render more fat out and help keep them from burning.
Great tip! I prefer the flavour of the fried version though :)
@@ChainBaker Oh, you still fry them. You just increase the temp after the water is evaporated! :)
@@ChainBaker By the way, fantastic video, as usual, sir!
They sell this in the local Hispanic grocer but I always wanted to make it myself.
It's so crazy to see that Agent 47 is an avid baker in his freetime
😄👍
Do you have a video of or can explain the difference between kneading bread by hand vs something like a stand mixer
Not yet. But I will make one in the future. If you want to make my recipes with a mixer, then simply knead for the same amount of time on medium speed. That should work perfectly fine in most cases. You may need to double the recipes as a mixer might struggle the knead such a small amount of dough.
Can you do a Reuben Sandwich recipe please? Thanks 🙏
Here is something very similar - czcams.com/video/vLpLk9IrDuA/video.html
just subbed. i think i'm going to learn a lot from you. the cubano is a fine sandwich; for me, it's definitely up there with a good banh mi or italian beef. i wouldn't mind one right now!
quick question for you. you're letting the dough rise three times, right? i trust your judgement, but i rarely see a recipe calling for this. does it provide for a better flavor and/or texture? would rising only twice make for a subpar loaf?
thanks for the great content!
Thank you and welcome to the channel :)
Rising certain amount of times is a term I have heard people use, but it never made much sense to me. It's still rising for the same amount of time. I break the bulk fermentation with a fold to build tension and to equalize the temperature in the dough. Here is a quick video about folding - czcams.com/video/0P82bQDZSAE/video.html
@@ChainBaker Thanks so much for the response. I'll be giving this a try.
Before I became a vegetarian/vegan I used to love cubanos. The bread was always soft but resilient and had a nice thin crust that crisped beautifully. However, the bread was fairly neutral in flavor. I worry that by using smoked lardons you may have imparted a flavor to them that is not there in the traditional bread, not that it would be unwelcome. Well, to me maybe, haha. But still, I have been working on my own recipe for vegan cubanos for a while. As you can imagine, it is difficult. Though, seitan makes a great sub for roast pork. Actually, seitan is its own pseudo bread product. Have you considered trying to make your own? I would be fascinated to see what you could do with seitan. Thanks again for such great content!
I have made seitan at work several times, but it never comes out as good as the stuff you can buy. So, I just stick to purchasing the ready made stuff. It's pretty good and definitely the best vegan 'meat' alternative imo.
@@ChainBaker That is so strange. I have had the opposite experience. Are you working with bread flour primarily or do you stat with VWG or mix the two? Ive done the lazy thing and started with VWG. There is a really neat trick where you mix seitan with tofu to get the striated fibers of animal proteins. And yeah, it is definitely the best vegan meat alternative. Thanks for replying!
I just used the vwg. Never realized that it could made with a mix of flour. It's so obvious too 😆
You can use the @ChainBaker recipe, and simply substitute vegetable shortening for the lard, and the bread will be vegetarian/vegan. The shortening will keep much of the intended properties that comes from using lard. La Segunda bakery in Tampa, the largest Cuban bread bakery in the world baking about 20,000 loaves a day, uses palm oil which is a common ingredient in vegetable shortening, not lard. In the South Florida/Miami area, the use of lard is much more common, but many consider the La Segunda recipe, the gold standard.
I haven't used lard when making Cuban bread in years. I prefer the bit lighter texture that using shortening brings to the party. Perhaps the difference comes from using a saturated vegetable fat versus a saturated animal fat. I also use about 5% shortening (or lard for those that do), instead of 10%. This reduction may also be what makes the bread a bit lighter in texture, while keeping the spirit of Cuban bread. At 5%, that's still a good amount of fat to add to any typical bread dough, which is typically about 2% for regular bread.
@@timmerrill amazingly thorough reply! Thank you so much.
Hi, ChainBaker! I’m Daniela from Romania. I want to make this recipe and is not clear if the preferment is let to ferment on the counter or in the fridge. Can you answer me please?
On the counter 👍
Now you're talking my ethnicity. If you ever come to Florida, I can tell you where to get the best Cuban sandwich. I mean, yeah, it was created in Tampa, but we have some good ones in South Florida, also.
El Palacio de los batidos
El palacio de los batidos.
I hope you make water bread from Puerto Rico known as *'pan de agua'* because it's 10x better than Cuban bread - no disrespect to my island neighbors haha 😂 Both are equally yummy depending on each one's taste. My ultimate bread sandwich would be a hybrid of Italian and Puerto Rican 'pan de agua' combined mmmmmm 🥰🥰❤️❤️❤️ I promise, if you make a combo mix of those two successfully, you'll never again make any other kind of bread 🍞 🥖🍷
I've been working on a cuban roll for awhile. A friend has a sandwich shop and wants me to duplicate the roll he's currently using. The biggest problem I've had is the size and weight of his roll. It's 9 inches by about 3 but it only weighs 135 grams. I've gotten down to 150 grams but I didn't like the texture. I think I will try this one.
Hi, I have a request. Can you please make video on how to make Vietnamese Bread Roll (Banh Mi).
czcams.com/video/ux1v-w1oL4g/video.html
I guess it is due for an update though 😄
Thank you
Can you plz plz make a video on how to bake breads in fan oven? I have the oven but it uses fan for every mode. Never used such oven b4 as previously i had the oven with fan but can choose if to switch it on or not
Da man the ChainBaker might want to chime in on this too, but from what I’ve read in previous comments he has suggested to lower the temperature by about 20°C. In other recipes I’ve seen, including pastry and baked goods, they’ve said the same thing. The fan forced oven will distribute the heat more evenly and so some people prefer this (like me!). But it does intensify the heat, and may not be preferable for more delicate doughs where they can dry out easily, so you might want to keep an eye on the time as well as add a pan of boiling water underneath it.
At the same time, it also depends on whether you’re using a Dutch oven or not. Are you familiar with Dutch ovens? They’re a great device if you want to control the environment of your baking within the oven a little more. For example, I’m staying in various B&Bs at the moment and a lot of them have terrible kitchens. The ones that do have ovens are often poor quality. And so this is where a Dutch oven comes in handy. I’ve been wrestling with one particular oven for the last two weeks, And it’s only been the last week or so where I’ve managed to nail a good baking technique putting the oven on super high in the pre-heat with the Dutch oven inside, adding my bread to the Dutch oven, lid on, putting it back in the oven, lowering the temperature but only to 20 or 30°C higher than the recipe specifies. I have to do this because this particular oven loses heat like an open window in January. This example is only to give you an idea of how unique ovens are - each oven is in itself a kingdom and you have to work out the rules and regulations that it lives by. Ha ha hah. Hope that helps. ☺️👍🏻
@@AnthonyLeighDunstan thanks a lot for your detailed explanation. I had very bad experience with cakes in my fan oven , hence making me scared to use it for bread. Does the bread dry out faster if baked in fan oven?
But I will try the different bread recipes from this channel in my oven and will come back commenting the results on respective videos of this channel!!
Yep, what Anthony said. I simply lower the temperature by about 10%.
I would love to see the science of Gluten free baking.
I have yet to explore gluten free baking. But I will do it in the future :)
I don't eat pork would another kind of lard work? Like duck? Or something else maybe. Thank you!
Ok, as I watched you answered my question.👍🏻
Sir
Can I ask one question
I want to pursue in Bakery.
Should I go to hotel or any bakery to gain skills.I come from confectionery background.
Please suggest me.
Thanks
Depends on where you want to work after you finish learning. If you want to be a pasty chef, then a hotel would be best. If you want to be a baker, then go to a bakery. There are of course different hotels and different bakeries. Find out what kind of production they do and who works there and then you will know which to choose.
I am disabled and I am unable to knead by hand … what changes do I need to make to use a stand mixer?
You may need to double the recipe as this is quite a small amount of dough and a mixer may not be able to knead it effectively. Other than that just follow the same steps. Mix on medium speed for about the same time as I suggest hand kneading.
how ofter do you guys bake?
I just posted this question in my community tab. Let's see what people will say :)
May I have your permission to use a clip of this, in a video on my channel, please? This is brilliant!
Sure! As long as it's not unreasonably long 👍
@@ChainBaker Oh, it'll only be a few moments. Thank you so much for granting your permission. I will let you know when I upload the video with you in it! Cheers! =)
Awesome! I'm looking forward to it :)
@@ChainBaker 👊