Pan Cubano Bread

Category: Yeast bread
Kitchen: cuban
Pan Cubano Bread

Ingredients

Pulish
wheat flour / grade 42 grams
water 42 grams
pressed yeast 1 gram
Dough
pulish whole
wheat flour / grade 312 grams
water 170 gram
lard 25
salt 7 grams
pressed yeast 7 grams
sugar 1 tsp
palm leaf (iris leaf, culinary thread, chives)

Cooking method

  • Pulish
  • Dissolve yeast in water, add flour.
  • Tighten with foil and put at 10 degrees for 24 hours. If you do not find such a temperature, then leave it at room temperature for 8-12 hours.
  • Pan Cubano Bread What should be the result.
  • Dough
  • I kneaded in HP (5 * 5 * 10).
  • Dissolve yeast and sugar in water.
  • Mix pulish, water, add flour.
  • After 5 minutes add lard and salt.
  • If you knead with a hook, then after adding salt and lard, continue kneading until the ingredients are completely mixed and the dough is smooth.
  • The dough does not stick and is firm, but not tight.
  • Round the dough, put on fermentation (60 minutes). Stretch-fold once every 30 minutes.
  • Pan Cubano BreadPan Cubano Bread Dough at the beginning and end of fermentation
  • We take out the dough, divide it into two equal parts.
  • Roll out each piece with a rolling pin and roll up two rolls. Then lengthen the loaves with your hands. I have about 30-35 centimeters.
  • Proofing seam down.
  • Take a palm leaf (I have an iris leaf) and press it lengthwise into the dough. This is done so that the seam opens up during baking, imitating a cut.
  • Proof for 50-60 minutes. Do not forget to cover the blanks for this time.
  • We bake in a preheated oven on a stone or just on a sheet without steam.
  • The temperature is 230 degrees and immediately lower to 200. Bake for 20-25 minutes.
  • We take it out and let it cool. Cut and enjoy!
  • Pan Cubano Bread
  • Pan Cubano Bread
  • Pan Cubano Bread
  • Pan Cubano Bread
  • Delicious bread!

The dish is designed for

2 loaves

Time for preparing:

2.5 hours

Cooking program:

HP, oven

Note

This bread in Cuba is like a baguette in France. Used to make thick sandwiches. The bread tastes fantastic! Soft, airy interior and crisp. Although the bread is baked without steam, it is neither coarse nor thick. If you decide to use a cooking string oven, soak it and fold it in half. I baked this bread with onion feathers, but I was not satisfied with the break. I don't have a palm tree and I was looking for how to replace its leaf. The choice fell on the iris leaf. The result is pleasing. Of course, you can bake without the "bells and whistles", making a cut along the entire length or, like on baguettes.
The recipe is taken from a foreign site. I didn't need any corrections. Recommend!

Albina
Angela, I am the first for your sweetness and beauty
ang-kay
Albina, lucky me! : rose: Thanks for stopping by!
Masinen
Angela, here, the next bread is next for me)
Bridge
What a lovely Cuban! Would you like to aim at him? Just how to replace the palm-iris-culinary thread?
lungwort
: hi: Oh, how interesting. I would like to try, but I'm afraid my family will be indignant. They do not like experiments. And so you want ... For now, bookmark, and then we'll see.
ang-kay
Masha, Natasha, try it. The bread is good and not difficult to make.
Quote: Bridge
Just how to replace the palm-iris-culinary thread?
You can use green onions, or you can just cut them before planting.
Thank you girls for stopping by.
ang-kay
lungwort, Natalia, yes, what kind of experiments? The bread itself is absolutely ordinary. And you don't have to stick in the "palm tree".
Sonadora
Ah, this crust, this cut and the airy crumb! I will dream of you all night! Angela, what else can I say?
ang-kay
Man, put pulish on the table and tomorrow it's all yours! Thank you!
Innushka
what a smart girl you are) thanks for the original recipes!)
ang-kay
Innushka, Thanks for the kind words!
galchonok
Angela, very nice bread! The crumb is so airy and very appetizing photo! I took the recipe to bookmarks, but not for long - I will try the oven. Thanks for the interesting recipe!
Ne_lipa
You have a wonderful and beautiful bread! There is so much in the bookmarks when everything is baked?
I really respect matured breads, they are so bread and fragrant
I took your recipe to the bookmarks, thanks!
Wild cat
You can't keep up with your bread!
Do you have a whole company living there at home? Who eats it all !?
You put a bullet on today milanese bun... I really liked it for its layering.
And then I'll try this one too ...
Thank you for such beauty Angela!
ang-kay
Check mark, Victoria, Maria, thanks for your attention to the recipe.
Quote: galchonok
I will try to bake
Check mark, of course try. The recipe is not at all complicated.
Quote: Ne_lipa
I respect matured bread,
Victoria, that's for sure. Completely different taste and aroma.
Quote: Wildcat
Do you have a whole company living there at home?
Maria, nope. I bake bread almost every day. Therefore it seems so.
Quote: Wildcat
on a milanese bun
Good bun. I also completely transferred it to leaven. I didn't even look at the photo. If it's okay, I'll show you this option too. But it is not layered.
halinka
Thanks for the recipe. The idea with irises is very useful, I still have a lot of them, and the cut is perfect. Let's bake
ang-kay
halinka, Thank you. Try it, of course. Hope you like it.
eye
Angela, Pulish delivered, but what can you replace the lard with?
ang-kay
Tan, butter, I guess. Can I eat chicken or goose fat?
eye
Angela, yes, I did so, instead of lard I found someone's fat in the freezer))), odorless, I would not find it - I would add butter.
there was no palm tree or iris, I used the feather of an onion in one, I tried to cut the second, it turned out so-so.
everything turned out simply and between times, the pool for 20-22 hours was in the vegetable zone of the refrigerator, then he warmed up for an hour and a half.
the taste of the loaf reminded me of a city bun, neutral, I would say, will suit everything.

Pan Cubano Bread

and this is a cut:
Pan Cubano Bread

Angela, thanks for the recipe and experience!
ang-kay
Tatyana, great loaf! I'm glad that everything worked out! Pekies for health! Thank you very much for trusting the recipe!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers