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Cubano Sandwich Loaf 1 loaf 2 Cubano sandwiches |
Qty | Size | Ingredient |
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250 | g | Bread Flour | ||
148 | g | Warm Water (110º) | ||
2 | tsp | SAF Red Instant Yeast | ||
2 | tsp | Granulated Sugar | ||
1 | tsp | Kosher Salt | ||
1 | tbls | Lard | ||
Dissolve yeast and sugar in a measuring cup of warm water and proof. Combine everything, except lard, in a stand mixer bowl fitted with the dough hook. Mix on med speed (14 rpm) until the dough becomes just shaggy. Then add room temperature lard and mix to a smooth, uniform mass. Shape into a ball, cover, and let stand until doubled. Punch down, flatten into a 2:1 ratio rectangle. Roll tightly into a roulade about 12" long and 2" in diameter, sealing the ends and seam on the bottom. Place on a baking sheet lined with parchment paper or liberally sprinkled with corn meal, cover with a tea towel, and let rise at room temperature until doubled again (about 1½ hours). Preheat oven, with baking stone on middle rack, to 400º When ready to bake, spritz with water and slice down the center of the loaf about ¼" deep. Bake 10 minutes at 400º in a steamed oven, then reduce heat to 375º and bake for another 20 minutes+ until you get an internal temperature of 205º. Let cool on a cooling rack. See also: Cubano Mojo Pork and Cubano Sandwich Enjoy. |
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