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Cubano Sandwich Loaf
1 loaf
2 Cubano sandwiches

Qty Size Ingredient
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


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