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Chef John's Cuban Bread
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
735 minutes
Authentic Cuban bread recipe with lard and fermented starter for a crispy, light, and flavorful pan Cubano - essential for perfect Cuban sandwiches!
Ingredients:
  • 0.5 cup flour
  • 0.5 teaspoon active dry yeast
  • 1 package active dry yeast
  • 2 teaspoons white sugar
  • 0.75 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
Instructions:
  • Mix 1/2 cup warm water, 1/2 cup flour, and 1/2 teaspoon yeast in a bowl or measuring cup until fully combined. Cover with plastic wrap and refrigerate for 8 hours to overnight.
  • In a mixing bowl, combine 1 package of yeast, 2 teaspoons of sugar, and 3/4 cup of warm water. Allow it to sit for 15 minutes until the yeast is alive and bubbling. Then, mix in lard, salt, and 1 cup of flour until a sticky dough ball forms. Next, incorporate the starter followed by most of the remaining flour, leaving out 1/2 cup. Mix until well combined.
  • Work the dough on a lightly floured surface until it forms a firm ball, incorporating up to 1/2 cup of the remaining flour gradually. Aim for a soft and supple dough with a slight tackiness.
  • Place dough in a bowl, drizzle the surface with vegetable oil, cover with a damp kitchen towel, and let it rise in a warm spot until doubled in size, around 2 hours.
  • Prepare two baking sheets by lining them with parchment paper and lightly sprinkling them with cornmeal for a perfect finish.
  • Place dough on a lightly floured surface and shape into two 12-inch long, 1/2-inch thick rectangles. Roll each rectangle tightly to form skinny loaves. Flatten the tops, transfer to a baking sheet, dust with flour, cover, and let rise for 1 1/2 to 2 hours.
  • Preheat the oven to 400 degrees F (200 degrees C) and make a 1/4-inch deep slit down the top of the loaves using a sharp knife or razor. Lightly mist the loaves with water before baking.
  • Place one pan on the lower rack and another on the higher rack in the preheated oven. Bake for 10 minutes, then switch pan positions. Continue baking until the loaves are golden brown, for an additional 10 to 15 minutes.
  • Place the loaves onto a cooling rack and allow them to cool completely at room temperature before cutting into slices.

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