Cuban Bread | Pan Cubano
To make this dough you need to start the day before, but the time and trouble is well worth it. The result is soft aromatic bread that forms a tender crunchy crust when used for a pressed grilled Cubano or cheese sandwich. Servings 3 loaves
Ingredients
- STARTER
- ½ teaspoon instant yeast
- ¼ cup cool water
- ¼ cup all-purpose flour
- DOUGH
- 1 cup cool water
- 2 teaspoons kosher salt
- 1½ teaspoons granulated sugar
- 1 tablespoon melted lard or vegetable oil
- 1½ teaspoons instant yeast
- 3½ – 4 cups all-purpose flour
Directions
STARTER
1. In a small bowl whisk together the yeast and water. Add the flour and mix to a smooth paste.
2. Seal bowl with plastic wrap and place in a cool place for 12 hours.
BREAD DOUGH
1. Cut 3 pieces of butcher’s cotton twine into 12 inch lengths and soak in a small bowl of water. Reserve.
2. In the bowl of a stand mixer fitted with a dough hook, add water, sugar, salt, lard or oil, yeast and the starter. Spin it on low a couple of times with the dough hook.
3. Add 3½ cups flour and mix the dough for 10 minutes on medium. The dough should come clean from the sides of the bowl. If it sticks to the bowl add flour a little at a time until it is smooth and pliable.
4. Cover bowl with plastic wrap or a damp towel and let rise until double in bulk, about 1½ hours.
5. Punch the dough down, cover and let rise again until doubled about 1 hour.
6. Turn dough out onto an un–floured counter and cut into 3 equal pieces about 290–300 grams each.
7. Flatten each piece of dough to 1 inch thick with your hand. Fold in half and press with heel of your hand to seal. Fold in half again and seal. Roll into a 10 inch long thick rope.
8. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
9. Take the reserved twine and squeeze out the excess water. Press lengthwise down the center of the dough. Flip the dough over, on top of the twine, and place on the prepared sheet pan. Let dough rest for 30 minutes.
10. Flip loaves over and bake twine side up, leaving the twine in the dough, for about 20–25 minutes. Rolls will be puffed and deep gold. Remove from the oven and cool in the pan.