Cuban Bread Cold or preheated oven?
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?