Chef John's Cuban Bread

 

Ingredients:

Starter:

• 1/2 cup warm water (105°F-115°F)
• 1/2 cup all-purpose flour
• 1/2 teaspoon active dry yeast

Dough:

• 1 package active dry yeast
• 2 teaspoons white sugar
• 3/4 cup warm water (105°F-115°F)
• 3 tablespoons lard, softened
• 2 teaspoons fine salt
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon vegetable oil, plus more for greasing the bowl
• 1 tablespoon cornmeal

Instructions:

1. Make the starter: In a small bowl, combine the warm water, flour, and yeast. Whisk until well blended. Cover with plastic wrap and refrigerate for 8-12 hours, or overnight.
2. Make the dough: In a large bowl, combine the yeast, sugar, and warm water. Let stand for 5 minutes, until the yeast is foamy. Stir in the lard and salt. Add the starter and 1 cup of the flour, and mix until combined. Add the remaining flour and mix until a dough forms.
3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to prevent the dough from sticking to the surface.
4. Rise the dough: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
5. Shape the loaves: Punch down the dough and divide it in half. Shape each half into a long loaf and place on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise in a warm place for 30-45 minutes, or until doubled in size.
6. Preheat the oven: Preheat the oven to 400°F.
7. Bake the bread: Bake the loaves for 20-25 minutes, or until golden brown.
8. Let cool: Let the loaves cool on a wire rack before slicing and serving.

Tips:

• For a crustier loaf, brush the top of the loaves with water before baking.
• To make a sourdough loaf, use a sourdough starter instead of the regular starter.
• To add herbs or spices to the bread, knead them into the dough before rising.