Good cuban bread uses lard, which I bought recently for making tortillas. Then, I experimented with half lard half butter for those tortillas, and found that DF and I really loved them, so I thought I'd do the same thing here. Success! While it may not be "traditional" to use butter (you could certainly leave it out and use all lard), I really liked the hint of butter flavour it added.
21oz all-purpose flour
1 1/2 c warm water
4 1/2 tsp active dry yeast
5/8oz kosher salt (about 1TB)
3 oz sourdough starter (about 1/4 c), 100%H
1 oz lard (about 2 TB)
1 oz butter (2 TB)
milk, for brushing after the bake
Oven - 350F, 15 hamburger buns, about 6 large hoagie rolls
In the bowl of a stand mixer, dissolve the yeast in the water with the sugar. Let sit for about 10mins until foamy. Dissolve the starter in the water, and then add the flour and salt. Mix with a spatula until everything is well hydrated, and then insert the dough hook and begin mixing on low speed. Once everything seems to be coming together into a cohesive dough, about 1-2 minutes, begin adding the butter and lard slowly, incorporating each addition completely before adding the next. When all the fat is mixed in, turn the speed up to medium for about 4-6 minutes, kneading until the dough is smooth. You may add a little extra flour if the dough is not cleaning the sides and bottom of the bowl.
Transfer to a lightly oiled bowl, cover, and let rise until doubled, about 1-1 1/2 hrs. Divide into 6-8 pieces for hoagies, and about 15 pieces for burger buns (about 2.5-3oz each). Shape into batards or rolls and place on parchment lined baking sheets. If making burger buns, flatten each ball into a flat disc about the diameter of the desired bun. Lightly mist with oil, then cover with plastic wrap and proof another 20-30 minutes, or until almost doubled.
Bake in preheated 350F oven for about 25 mins, rotating halfway through, until the middle of the breads reaches 200F. Immediately brush with milk to soften the crust, then cool completely before eating.