Made some cubanos for the 4th. Starting with fresh cuban bread.

>>21450744 (OP)

>>21450744 (OP)

what makes the bread cuban?

>>21450755
It came ashore on a raft made of old TVs, trash cans and a pair of jordache jeans for a sail

>>21450744 (OP)

>>21450744 (OP)
I still have some leftover roast pork. I'm gonna make cubanos again tonight. Gonna get the bread started as soon as I finish my coffee.

>>21450759

>>21450799
czecht

>>21450744 (OP)
>>21450745
Looking good

>>21450848

>>21450764
>that crumb
yikes, but I applaud you for making a thing anon

>>21450899
That's what the bread looks like hoss

>>21451007
the bread from >>21450764 does not look like this pic amigo

Moving on...
Let's make some more cuban bread, recipe as follows
Bread Flour - 590g (100%) sifted
Water - 370ml (63%)
Lard - 70g (12%)
Salt - 13g (2%)
Sugar - 10g (1.7%)
Yeast - 10g (1.5%)
Total - 1063g (180%)

>>21451010
Whatever you say chief. The sandwich is pressed buddy. Perhaps you should refrain from commenting on things you're unfamiliar with.

>>21451015
just because the sandwich is pressed doesn't suddenly thanos snap a bread's internal structure away. it's either underproofed or it's underworked, and that's fine if you enjoyed it.

>>21450768
>posts picture that looks exactly the same
Cool.

>>21451011
My son worked at La Segunda, I'm thinking there's some technique involved, besides just "following the recipe."

New dough mixed, needed, in the oven on proof

>>21451159
Wtf.
Kneaded*

>>21451159
enjoy your microplastics dude

>>21451200
Will take it under advisement, useless retard

All portioned, 210g/pc
Gonna let 'em relax before shapung and 2nd proof.

Shaped, down for second rise

Should have pulled the top 3 a minute sooner

>>21451594
these look much better than >>21450745

Dat bredd doe

>>21451726
Sliced, dressed

>>21451726
Pickles

>>21451726
Layer of roasted mojo pork

>>21451726
Layer o' ham

>>21451726
Cheese

>>21451726
Pressed and done

>>21451726
Cross section (including pressed crumb)

>>21451726
Whole plate. Sammich, some fries, homemade mac salad and slaw.

I knew you could do it

>>21450744 (OP)
great work :)

>>21451780
>even wrapped it like a real deli
Turned out very nice, I’d probably sammie max and have 2 with no sides

>>21450744 (OP)
Dough recipe?

>>21450764
Terrible bread. Ruins the whole thing.

>>21452256
Bread Flour - 590g (100%) sifted
Water - 370ml (63%)
Lard - 70g (12%)
Salt - 13g (2%)
Sugar - 10g (1.7%)
Yeast - 10g (1.5%)
Total - 1063g (180%)
Makes 5 210g loaves

>>21452256
>>21452701
Should have added, the lard is melted but not hot. Add the flour, salt and lard to the bowl of a stand mixer. Beat together until you get a moist, lumpy mix. While beating that together, bloom your yeast together with your sugar in half the water. As soon as the yeast mixture is frothy, add it snd the remaining water to the flour mix. Beat together into a smooth ball, then knead on med high for 15 minutes. You want a tight dough with a strong gluten structure and dense crumb. After your dough is needed, form into a tight ball and place in a prepared bowl. Cover, and allow to rise until doubled in size, about 2 hours. After dough has risen known down and divide into 210g portions. Roll each into a tight ball. Cover and allow to relax for half hour. When relaxed, shape into even loaves, approximately 10" long. Score down the center about 1/4" deep with a razor blade. Set on sheet pan sprinkled with corn meal, cover, and allow to rise again, about 90 minutes. While bread us rising again, set oven to 425°, and place a cast iron pan in the bottom. When oven has come to temperature, pour 8 to 10oz water into the cast iron pan and add your loaves. Bake for around 25 minutes until golden brown and a thermometer inserted into a loaf reads 200°. Pull bread and place on a wire rack to cool for about half an hour.
Use like any other bread

>>21450745
No palm leaf. Not pan cubano.

>>21452747
False. But go off.

Also the Cuban has salami.

t. Tampafag

>>21452747
Semantics fags should be killed horribly and painfully

>>21452755
Optionally, yes.

>>21452751
Cuban bread is baked with a palm leaf. You don't know shit. The original Cuban also has salami. It isn't an "option."

Also your puerco asado looks dry as shit.

>>21452756
Not semantic. The palmetto leaf keeps it moist and gives the iconic split.

>>21452884
>>21452894
Yawn

>>21452908
You blew it, chump. A Cuban is one of those items you're better off purchasing.

>>21453094

Would.
Very nice OP, 10/10 performance. I will have to bake some bread for sandwiches soon.

>>21452884
>Cuban bread is baked with a palm leaf. You don't know shit. The original Cuban also has salami. It isn't an "option."
This was true in my childhood, that single palm frond gave it stability in and out of the oven, and it prevented a browned bottom.

The original Cuban, however, does not get Salami. That's a Tampa only thing. Also, absolutely no mayo, eeep.

When you press it on the plancha, a light coating of garlic butter is key. My favorite Cubans insert a layer of ham croquetas. The added texture and haminess is amazing.

>>21453839
Where do you think the Cuban is from?

Salami is a tampa thing and therefore a Cuban thing

>>21453868
Salami is from Tampa
It’s the source of sausage
You can dry them in the air

No salami in miami bud.

>>21450764
looks like a very greasy and diseased...