The Fresh Loaf

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Cuban Bread Japanese Sandwich .. Starter/Liquid yeast

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RuthieG's picture

Cuban Bread Japanese Sandwich .. Starter/Liquid yeast

Last night I made a starter for cuban bread to bake today as well as the liquid yeast levain for Japanese Sandwich bread. 


I expected to see the cuban bread starter way up the sides of the container this morning as it contained 3/4 tsp of regular yeast.  I also expected a good result from the liquid fruit yeast after sitting all night on the counter even though our home is very cool..... 


The result was that the liquid fruit starter far out preformed the regular yeast.  It was a beautiful sight to see......I think my liquid yeast must be a very good batch.  I wish I had taken a picture of it so you could see but perhaps I will make another batch just for picture taking.


Here is a picture of my refrigerated liquid fruit yeast.  It doesn't appear clear in the picture but it is a pinkish clear liquid and is made up of dried raisins, dried cranberries, grapes and apple skins and cores.  It is very active and I store it in a very cold spot in my fridge.  I am anxious to see how today's bread turns out.  The yeasted Cuban loafs are far ahead of the two at the moment.  I have already proofed them and made baguettes after the first rise.


Here is a shot of my Cuban bread.....It will soon be time to go into the oven.  I made it to my own shape....Not as thick and Batardish as Miami bread and not as slender and elongated as Tampa bread. Since this picture was taken, I have inserted a piece of water soaked white cotton cord across the top of each one......




The finished bread......out of the oven at internal temp of 200 degrees. 




cranbo's picture

nice job RuthieG. What was your bake time & temp for these loaves?

teketeke's picture

Hi RuthieG,

Your yeast water's color is very nice! I must agree with you! yes, your yeast water is surely beautiful. The grapes in the jar looks tasty :)  I'd like to try fresh grape yeast water when I get them. :) 

Your cuban bread  have nice volume!!  How was the taste? I have never tried cuban bread... I am curious about the taste.

Best wishes,



RuthieG's picture

I baked them at 350 degrees for about 30 minutes.  I tested for an internal temp of 200 degrees....Cuban bread has an exterior that is crispy I guess is the way to describe it.  It flakes off as you eat it and you leave the proverbial trail of crumbs and the inside is light and soft but still chewy not cottony....We love it  toasted or in a sandwich that is pressed.


I made the sandwich loaf in my pullman tin and it is a beautiful loaf and very delicious but......It rose all the way to the top of the pan except on the ends.  I should have left it to rise a bit longer.  I was apprehensive after reading the posts about people having trouble with it rising too high in the pullman ....It was a success as a loaf though...In fact, it was a hugely successful baking day.


I can only tell you that I love working with the water yeast.  I am going to start my own lille yeastie farm like the one that was posted on the board to see if there is any difference in action or taste.  It takes longer to proof  but it certaily is fun to work with.


The Crumb