I've been looking around online for a general consensus of what "authentic" Cuban bread is. From what I gather it is a yeasted white bread with or without a pre-ferment that contains some type of fat. i.e. Lard, shortening or butter. With anywhere from 55%-70% Hydration. What I couldn't seem to find if it is baked in a cold of preheated oven. Any thoughts on this or additions to the basic recipe?
Thanks,
J
I had been afraid of trying the method of " Cold start" which means you start to bake from a cold oven. So I finally tried it out.
I was surprised how rise the dough in the oven. I really don't noitce the difference of the taste between " Cold start" and " Regular start " I tasted slightly more moist in the bread which is used " Cold start". I also felt that the sides of the bread is softer than the bread is baked normally. I want to test to use 2 pullmans to compare.. but I have only one pullman. I will test it when I get another one.
