Receta de pan cubano - Cuban bread paso a paso

Recipe for 3 loaves of 400 g each INGREDIENTS (g/ml) ALL-PURPOSE FLOUR OR STRONG FLOUR 600 g WATER* 270 g/ml INSTANT YEAST 3 g or DRY YEAST 5 g or FRESH YEAST 10 g SALT 14 g LARD, PORK LARD, OR BUTTER 60 g BIGA 125% SOURDOUGH 250 g TOTAL DOUGH +/- 1200 g *In North America and Europe, add 10% additional water: 30 ml ----------------------------------------------------------------------------------------------------- Biga 125% Recipe (g or ml) All-Purpose Flour 110 g Water 140 ml Yeast Instant yeast 0.3g (1/4 tsp) or dried yeast 0.5g or fresh yeast 1g Let it rise overnight in a cool place, then place it in the refrigerator in the morning until you make the bread in the afternoon. Traditional palm leaves work very well; just soak them in water before placing them under the dough. Congratulations and enjoy!