I made yet another attempt at producing Cuban pan de agua this morning with mixed results. If my last loaf went French, this one stopped by Italy came out a pan de ciabatta or ciabatta de agua. The barely there crust of Cuban bread still eludes me but the slightly sweet flavor and airy texture were much closer. When it rised up perfectly and plumped in the oven, I thought I finally had it but it wasn’t to be. Nevertheless, I am getting warmer and will be diving into the flour bag again. It’s hard to tell where my Cuban bread will go next. Greece? Morocco? Spain? I’ll find out soon enough.
Posts tagged ‘Pan de Agua’
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.