55 Days of Grilling: Day 11

Tonight, we made cubano sandwiches using the pork roast from last night. Pork, ham, swiss cheese, and pickle on Cuban bread. Butter outsides of bread before … well, normally pressing in a panini press. But, in this case, before grilling for a few minutes to get the bread toast and melt the cheese.

Cuban bread uses a poolish — 1/4 cup flour, 1/4 cup water, and 1/2 tsp yeast. That sits overnight (12+ hours). Add 1 cup water, 1.5 tsp salt, 1.5 tsp sugar, 1 Tbsp oil (traditionally lard), 1.5 tsp yeast, and 3 cups flour. Mix and kneed — add up to an additional 1/2 cup flour to form a dough ball. Let sit in a warm place for 1-2 hrs to raise. Deflate the dough and let raise for another hour. Form into two logs and embed a metal skewer in the top. Cover with a clean towel and let raise for 30 minutes. After 30 minutes, preheat oven to 400F. Bake for 25 minutes.

Remove skewers

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