Originally Posted by pacanis
That's a pretty simple recipe.
What makes it Cuban? It looks like your typical French/Italian loaf ingredients. Maybe a bit more salt. Is it the method of starting in a cold oven?
They are a pretty similar recipe. . .but doing a Cuban on a baguette is good, just not the same. . .
Originally Posted by niquejim
Add 1-2 Tbls lard and then you'll have Cuban bread
That helps with the texture. The best thing, and CRUCIAL ingredient is indeed the bread. The lard I am sure helps once you get to the pressing part, and helps it get that super crispy outside, while staying soft, yet gummy on the inside.
NOM NOM NOM, Mi Gusta!