Cuban Sandwich Bread - cooking recipe

Ingredients

First Part
5 lbs bread flour
1 liter water
1 ounce active dry yeast
Second Part
8 lbs bread flour
4 ounces pork fat
1 1/2 ounces salt
1 ounce active dry yeast

Preparation

For the first part:
Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours.
For the second part:
Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray.
Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.
Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.