10 grams Compressed yeast
23 fluid ounces Water (temperature controlled)
18 ounces Bread flour (1 lb. 2 oz.)
18 ounces High gluten flour (1 lb. 2 oz.)
3/4 ounce Salt
1 ounce Dough conditioner (optional)
10 grams Dry malt
1 teaspoon Shortening
Notes: Method: Straight
1. Dissolve the yeast in the water in the bowl of a mixer fitted with the dough hook. Add the remaining ingredients and mix on low speed for 2 minutes. Scrape down the bowl and knead another 5 minutes at high speed until dough is smooth and elastic and reaches 77°F (25°C).
2. Cover and ferment the dough for 1 hour. Punch down then bench rest the dough for another 60 minutes.
3. Scrape the dough onto a lightly floured workbench. Divide the dough into 3 uniform pieces. Round, cover and bench rest the dough for 15 minutes.
4. Roll the dough into oblong loaves 10 inches (25 centimeters) long and place into bannetons lined with washed palmetto fronds. Or place the formed loaves onto cornmeal-dusted sheet pans. Brush the surface with water and place a palmetto frond on top.
5. Proof the loaves at low humidity until doubled, approximately one hour. If palm leaves are not available, score the bread lengthwise after proofing. Bake at 450°F (232°C) with steam injected into the oven during the first few seconds of baking. Immediately reduce the temperature to 350°F (180°C) and bake until browned, approximately 35 to 40 minutes. Remove the palmetto leaf before serving.
dough
Fermentation: 2 hours 15 minutes. Proofing about 1 hour.
This plump loaf is unique because a strip of wet palmetto leaf is applied to the top of the bread before baking. Scoring is not necessary as the leaf helps the loaf burst open during baking. When palm leaves are not available, the bread is scored down the middle. Popular with the Cuban community in Tampa, Florida, this bread is ideal eaten buttered or layered with ham, roast pork and cheese and then pressed for the classic Cubano sandwich.
23 fluid ounces Water (temperature controlled)
18 ounces Bread flour (1 lb. 2 oz.)
18 ounces High gluten flour (1 lb. 2 oz.)
3/4 ounce Salt
1 ounce Dough conditioner (optional)
10 grams Dry malt
1 teaspoon Shortening
Notes: Method: Straight
1. Dissolve the yeast in the water in the bowl of a mixer fitted with the dough hook. Add the remaining ingredients and mix on low speed for 2 minutes. Scrape down the bowl and knead another 5 minutes at high speed until dough is smooth and elastic and reaches 77°F (25°C).
2. Cover and ferment the dough for 1 hour. Punch down then bench rest the dough for another 60 minutes.
3. Scrape the dough onto a lightly floured workbench. Divide the dough into 3 uniform pieces. Round, cover and bench rest the dough for 15 minutes.
4. Roll the dough into oblong loaves 10 inches (25 centimeters) long and place into bannetons lined with washed palmetto fronds. Or place the formed loaves onto cornmeal-dusted sheet pans. Brush the surface with water and place a palmetto frond on top.
5. Proof the loaves at low humidity until doubled, approximately one hour. If palm leaves are not available, score the bread lengthwise after proofing. Bake at 450°F (232°C) with steam injected into the oven during the first few seconds of baking. Immediately reduce the temperature to 350°F (180°C) and bake until browned, approximately 35 to 40 minutes. Remove the palmetto leaf before serving.
dough
Fermentation: 2 hours 15 minutes. Proofing about 1 hour.
This plump loaf is unique because a strip of wet palmetto leaf is applied to the top of the bread before baking. Scoring is not necessary as the leaf helps the loaf burst open during baking. When palm leaves are not available, the bread is scored down the middle. Popular with the Cuban community in Tampa, Florida, this bread is ideal eaten buttered or layered with ham, roast pork and cheese and then pressed for the classic Cubano sandwich.
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