Formulas
Cuban Style Bread
Prepare starter by dissolving 1/4 oz. yeast in 35 ozs. warm water. Stir in 24 ozs. flour; cover starter and let sit 24 hours. Prepare dough by dissolving remaining 2-1/4 ozs. yeast in remaining 142 ozs. water. Add sugar and starter. Mix in lard or shortening and 7 lbs. flour. Add salt and remaining flour, up to 8 lbs., mixing until dough is smooth and elastic. Cover and ferment 1-1/2 hours or until doubled. Punch; scale into 1-lb., 3-oz. rounds. Roll each piece into 18" baguettes; proof 2 loaves on each paper-lined pan. Place 3/8" thick rope into boiling water; let soak off heat, at least 1 hour.* Cut rope into strips the length of each baguette; place on loaf tops. Bake in 380°F oven until golden, 30 to 35 minutes.
Serving Suggestion: Cuban Sandwich: Cut loaf into sandwich-size rolls. Split each and spread with butter, mustard, roast pork, serrano ham, Swiss cheese, and dill pickles; close and toast in sandwich iron or bake until filling melts.
* Palmetto leaves can be used in place of rope, where available. Sanitize and soak leaves before using.
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Active dry yeast | 3 ozs. |
.63 |
1.25 |
| Warm water | 11 lbs., 2 ozs. |
37.49 |
68.50 |
| Progressive BakerŪ Spring King Spring Patent Flour | 16 lbs., 4 ozs. |
54.77 |
100.00 |
| Granulated sugar | 5-1/4 ozs. |
1.11 |
2.00 |
| All Purpose Shortening | 1 lb., 8 ozs. |
5.06 |
9.25 |
| Progressive BakerŪ Premium Baker's Salt | 4-1/2 ozs. |
.95 |
1.75 |
| Total | 29 lbs., 11 ozs. |
100.00 |
182.75 |