CUBAN BREAD

Steps:

• 1. FOR THE STARTER / THE NIGHT BEFORE: Combine starter ingredients in a small bowl. Cover with plastic wrap and place in a cool spot for about 12 hours.
• 2. FOR THE BREAD: In the bowl of a large standing mixer fitted with dough hook, add water, salt, sugar, lard, yeast and the starter (using a spatula to scrape all of the starter into the mixer bowl).
• 3. Add the 3.5 cups of flour, and mix the dough for 10 minutes on medium. The dough should come clean from the sides of the bowl. If it does not, add a bit more flour (about 2 Tbsp at a time) as needed. Let rise until doubled, about 1.5 hours.
• 4. Punch the dough down (or turn the mixer on for 30 seconds). Remove the blade and let rise until doubled in volume, about an hour. Cover with cloth so it doesn't dry out.
• 5. Divide dough into 2 even portions.
• 6. Take one portion and pat it flat with your hand. It shouldn't stick if the dough is the right consistency. Next, fold it in half, lengthwise. Roll it into a long tube-like loaf, making sure both ends are rounded. Repeat with remaining dough to make an additional tube-like loaf.
• 7. Preheat the oven to 400°F. Grease a standard cooking sheet and dust lightly with the cornmeal; set baking sheet aside.
• 8. Soak twine in cool water for a few minutes then squeeze out excess water. Slightly press the damp twine into the top of each loaf (it should be slightly imbedded but still visible and not fully buried into the dough). Flip the loaves over, on top of the twine, and let them rest about 20 minutes. (If you use metal skewers, slightly press the skewers into the top of the loaves, then flip them over). Let the loaves rest for about 20 minutes.
• 9. Place both loaves on baking sheet, twine/skewer side up. Bake, with the twine/skewer left in the dough, for about 25 minutes for 2 loaves or until lightly browned on top and the loaves sound hollow when lightly tapped on the bottom. Let loaves stand 3 to 4 minutes, then carefully remove the twine (or skewer). This will give the loaves a distinct ridge that's a unique characteristic of traditional Cuban Bread. Then transfer loaves to rack to cool completely.