So Near, Yet So Far

I had planned on including a recipe for Cuban pan de agua, but my bread went French on me and not in a good way.  It was my third attempt, and I thought I had finally found my mistake.  Having misread the recipe before, I measured everything out carefully, kneaded it, let it rise, and shaped it before putting into a cold oven with boiling water.  The result wasn’t terrible, it just wasn’t Cuban.  Instead of a barely golden, plump loaf it had the dark heavy crust of a disappointed baguette.  A friend suggested that just like a French soufflé needs quiet, maybe Cuban bread needs shouting.  I’ll have to try that the next time.