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Cubano Sandwich Loaf
2 Cubano sandwiches
|148||g||Warm Water (110º)|
|2||tsp||SAF Red Instant Yeast|
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