Cuban Bread - Bake from Scratch
"Both Tampa and Miami have long fought to be named the birthplace of pan Cubano, or Cuban bread, and there’s no denying the appeal of this delectable bread. With a crisp outer crust and incredibly soft crumb inside, a warm, fresh-baked loaf of Cuban bread is an experience in and of itself. However, when filed with your favorite sandwich toppings and …..."
INGREDIENTS
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Preferment:
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1 cup (125 grams) all-purpose flour
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½ teaspoon (2 grams) instant yeast*
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½ cup (120 grams) water, room temperature (70°F/21°C)
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Dough:
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1½ cups (191 grams) bread flour, divided
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2½ teaspoons (10 grams) granulated sugar
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2½ teaspoons (7.5 grams) kosher salt
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1¾ teaspoons (5 grams) instant yeast
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⅔ cup (160 grams) hot water (120°F/49°C to 130°F/54°C)
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1 tablespoon (14 grams) lard (see Notes), melted
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¾ to 1¼ cups (94 to 157 grams) all-purpose flour, divided
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1 tablespoon (9 grams) cornmeal
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⅔ cup (160 grams) boiling water
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