Cuban Bread - foodingnews.it - All about the world of cooking!
Both Tampa and Miami have long fought to be named the birthplace of pan Cubano, or , and there’s no denying the appeal of this
Ingredients
- Preferment:
- 1 cup (125 grams) all-purpose flour
- ½ teaspoon (2 grams) instant yeast*
- ½ cup (120 grams) water, room temperature (70°F/21°C)
- Dough:
- 1½ cups (191 grams) bread flour, divided
- 2½ teaspoons (10 grams) granulated sugar
- 2½ teaspoons (7.5 grams) kosher salt
- 1¾ teaspoons (5 grams) instant yeast
- ⅔ cup (160 grams) hot water (120°F/49°C to 130°F/54°C)
- 1 tablespoon (14 grams) lard (see Notes), melted
- ¾ to 1¼ cups (94 to 157 grams) all-purpose flour, divided
- 1 tablespoon (9 grams) cornmeal
- ⅔ cup (160 grams) boiling water
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