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Cuban bread

  • Starter
    • 120 g Water, warm
    • 60 g White Wheat Flour
    • 1/4 t Active Dry Yeast
  • 7 g Active Dry Yeast
  • 2 t White Sugar
  • 180 g Water, warm
  • 40 g Lard
  • 2 t Medium-Grain Salt, fine
  • 360 g White Wheat Flour
Ingredient Starter Dough Total Baker's Percentage
White Wheat Flour 60 g 360 g 420 g 100 %
Water 120 g 180 g 300 g 64 %
Medium-Grain Salt 10 g 10 g 2 %
Active Dry Yeast 0.25 g 7 g 7.25 g 1.73 %
  1. Mix starter. Mix to combine starter ingredients. Refrigerate overnight (or at least 6 hours).
  2. Mix dough. Mix to combine remaining water, sugar, yeast, starter, lard, and salt. Dividing as necessary, add flour and mix until a dough ball forms.
  3. Knead dough. Transfer dough to a floured surface. Knead 7-10 minutes, adding flour as necessary, until a soft, slightly tacky dough forms.
  4. Proof dough. Transfer kneaded dough to an oiled bowl. Cover. Rest 2 hours until dough has doubled in size.
  5. Form loaves. Transfer proofed dough to a floured surface. Dividing into two halves, flatten and shape proofed dough into a roughly 30 cm long rectangle and roll tightly into a loaf. Flatten slightly, if desired.
  6. Proof loaves. Transfer loaves to a sheet pan dressed with parchment paper and semolina. Cover and proof about 2 hours until doubled in size.
  7. Preheat oven to 400ºF (205ºC).
  8. Dress loaves. Uncover. Slice loaves lengthwise with a knife or razorblade. Spritz with water.
  9. Bake loaves 25 minutes at 400ºF. Remove from heat.
  10. Rest loaves 15 minutes.

  1. Mitzewich, John. "Cuban Bread - Commence Operation Cubano Sandwich." Food Wishes. 18 January 2017. ↩