Chef John's Cuban Bread Recipe

Cuban bread is a traditional and iconic bread that has been enjoyed by people in Cuba and beyond for generations. Its crispy exterior and soft, chewy interior make it the perfect accompaniment to a variety of dishes, from sandwiches to soups to stews. This beloved bread is a staple in Cuban cuisine and is a must-have for any cook looking to create authentic and delicious Cuban dishes.

Chef John's Cuban Bread recipe is a labor of love that captures the essence and flavors of this class...

Chef John's Cuban Bread recipe is a labor of love that captures the essence and flavors of this classic bread. With its simple list of ingredients and straightforward instructions, this recipe allows home cooks to recreate the magic of Cuban bread in their own kitchens. Whether you are a seasoned baker or a novice in the kitchen, you will find that making Chef John's Cuban Bread is a rewarding and satisfying experience.

The key to making Chef John's Cuban Bread lies in the technique. By using a pre-ferment, or "poolish," the dough develops a depth of flavor and complexity that sets it apart from other bread recipes. The poolish is made by combining flour, water, and yeast and allowing it to ferment for several hours, giving the bread a subtle tang and aroma that is characteristic of authentic Cuban bread.

Once the poolish is ready, the dough is mixed and kneaded until it is smooth and elastic. After a brief rise, the dough is shaped into long, torpedo-shaped loaves and left to proof before being baked to golden perfection. The end result is a loaf of bread with a thin, crackly crust and a soft, airy crumb that is irresistible to anyone who tries it.

Whether you are making a Cuban sandwich, serving up some black bean soup, or simply looking for a delicious and versatile bread to accompany any meal, Chef John's Cuban Bread is the perfect choice. So roll up your sleeves, dust off your baking skills, and get ready to enjoy the rich, comforting taste of homemade Cuban bread. With Chef John's recipe, you can bring a taste of Cuba into your home and onto your dinner table. Buena provecho! (Enjoy your meal!)

½ cup warm water
½ cup flour
½ teaspoon active dry yeast
1 package active dry yeast
2 teaspoons white sugar
¾ cup warm water
3 tablespoons lard
2 teaspoons fine salt
3 cups all-purpose flour, or as needed - divided
1 teaspoon vegetable oil, or as needed
1 tablespoon cornmeal

Information

Prep Time: 25 mins
Cook Time: 20 mins
Additional Time: 11 hrs 30 mins
Total Time: 12 hrs 15 mins
Servings: 12
Yield: 2 loaves

Combine 1/2 cup warm water, 1/2 cup flour, and 1/2 teaspoon yeast, in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate 8 hours to overnight.

Place 1 package yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive and bubbling on the surface. Add lard and salt to bowl, then add 1 cup of the flour. Mix until incorporated and dough forms a sticky ball. Add the starter. Add all but 1/2 cup of the remaining flour and mix to incorporate.

Knead dough on a lightly floured work surface until it comes together in a firm ball, adding up to 1/2 cup of the remaining flour as needed. Dough should be soft and supple with just a bit of tackiness on the surface.

Place dough in a bowl and coat the surface with vegetable oil. Cover the bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.

Line two rimmed baking sheets with parchment paper and sprinkle with cornmeal.

Transfer dough to a lightly floured surface. Lightly press dough into a rectangle with lightly floured hands. Divide dough in half and shape each half into a rectangle about 12 inches long and 1/2 inch thick. Starting at the long ends, tightly roll dough to form two skinny loaves. Slightly flatten the tops. Transfer loaves to a prepared baking sheet and dust with flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.

Preheat the oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of loaves with a sharp knife or razor. Lightly mist loaves with water.

Bake in the preheated oven, one pan on the lower rack and one on the higher rack, for 10 minutes. Switch pan positions and continue to bake until loaves are golden brown, 10 to 15 minutes longer.

Transfer loaves to cooling rack and let cool to room temperature before slicing.

Nutrition

172 cal.

Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 3mg
Sodium: 326mg
Total Carbohydrate: 29g
Dietary Fiber: 1g
Protein: 4g
Calcium: 7mg
Iron: 2mg
Potassium: 52mg

How to Make Chef John's Cuban Bread - A Step-by-Step Guide

Ingredients

Information

Nutrition

172 cal.

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