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.