Cuban bread

Ingredients:

• 470 ml of ice water
• 1 tbsp. salt
• 1 tbsp. sugar
• 30 g of cooking fat
• 28 g (4 packets) dry yeast
• 680 g of wheat flour, plus a little more if needed
• Lubricating oil
• Fan palm leaves for stitching (unbleached or colored laces can be used)

Preparation:

1. In the bowl of a stand mixer fitted with a dough hook, add water, salt, sugar, shortening, and yeast. Slowly add flour until you have a thick, silky dough.
   
   Place the dough in a large, oiled bowl and cover with a towel. Place in a warm place and let rise until doubled in size.
   
   Meanwhile, sterilize the palm leaves or strings by soaking them in boiling water.
2. Turn the dough out onto a lightly floured surface. Knead the dough until smooth. Return the dough to the bowl, cover, and let rise again until doubled in size.
   
   Divide the dough into 280g loaves. As soon as you form the loaves, immediately place palm leaves or strings along the dough and turn the loaf over onto a baking sheet, leaf/string side down. Repeat with the remaining loaves. Let the dough rise in the same position (leaf side down) for 30 minutes.
   
   Preheat oven to 400°F (205°C). Bake the bread until golden brown, about 30 minutes.