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Pan Sobao (Puerto Rican Bread)

Pan Sobao, or the bread that doesn't have an English equivalent, is a soft, slightly sourdough bread that's popular amongst the Puerto Rican community. Don't you want to make authentic Puerto Rican Pan Sobao at home? Even if you have no idea what it is, after one bite, you'll realize what you've been missing. Get the full recipe here: https://senseandedibility.com/pan-sob... Ingredients: Poolish (Sponge) 2 tablespoons warm water 2 tablespoons (16 grams) bread flour* 1/8 teaspoon active dry yeast Bread Dough 1 1/2 cups (355 milliliters) warm water, divided 3 tablespoons (37 grams) granulated sugar** 4 1/2 teaspoons (15 grams) active dry yeast (2 packets) 1/4 cup (51 grams) lard or vegetable shortening poolish, room temperature 4 1/2-5 cups (615-680 grams) bread flour (this will vary based on the brand of flour you're using) 1 1/2 teaspoons kosher salt *When mixing the dough, start with the lesser amount (4 1/2 cups) and gradually add more. The amount of bread flour used will vary depending on the weather (humidity). *for a sweeter Pan Sobao add an additional tablespoon of sugar* Equipment Used: KitchenAid stand mixer: https://amzn.to/3zV33Ps Sheet pan: https://amzn.to/3ltzhx9 Silicone baking mat: https://amzn.to/2VpNTmq Cast iron skillet: https://amzn.to/2VtoFna As an Amazon Associate I earn from qualifying purchases. Follow my antics on My Blog: https://senseandedibility.com Instagram:   / senseandedibility   Facebook:   / senseandedibility   Pinterest:   / ediblesense   Twitter:   / ediblesense