I have made this bread 3 times this week. the first time was a disaster - probably due to my ineptitude - but the second time was perfect. Absolutely the best bread I have ever made. Soft, moist, beautiful crust and tasty. Perfect for sandwiches even if they are not Cuban. Using lard and using no mechanical devices except a stove takes you back, especially if your my age. I have some rising as we speak. Thank you for this wonderful recipe.
This is pretty darn close to the bread from a Tampa Cuban bakery I used to frequent, just a few feet shorter and minus the palm leaf down the middle. Your home oven will not be wide enough for the typical 3.5-4 foot long loaves from the bakery. Not a bad thing you don’t have to fish leaf pieces out of your bread. The lard is a MUST. Made it with butter and it’s just not the same. My starter has been going for over 6 months now. Just feed it with equal portions flour and water after each use.
Followed the recipe with the note about using half regular flour, half bread flour. I really hoped this would be the one that would yield an authentic Cuban bread. Instead it came out more like a sourdough bread. Too dense, compared to Cuban bread. Although I was disappointed, the bread itself was still really good. Nice, crisp outside. Maybe next time I will try heating the baking sheets with the oven...hhhmmm.
I don't know how "authentically" Cuban it is because I have nothing to compare it to. Chef John said himself in the video that it would be as close as we could get to it. I DO know I love this recipe & will keep it in my computer of favorite bread recipes. I used the same big crock my grandma made bread in. It was like having her there in the kitchen with me. Thank you Chef John you're the best. I love your nonchalant presentations. Don't ever leave us.
I’ve tried this recipe FOUR times. Followed the instructions to the letter then tried to vary how long the dough proofs but each and every time the dough collapsed when I went to the baking step. If I could give this recipe -1000 stars I would. I’ve made bread for years and never had this much trouble and waste of time. NEVER AGAIN
The first time I made this bread it was for Chef John's Cuban sandwiches. It was the star of the sandwich. I replaced the lard with three tablespoons of ordinary Crisco and followed the recipe the rest of the way. The bread was soft and had a good flavor. So many breads I have made are tasteless, but that may be from my inexperience. I would like to try this bread as dinner rolls too.
Came out great! That’s a good thing, since apparently no one in SW VA ever heard of Cuban bread, (I kid you not.) However, I am unable to locate Chef John’s directions for keeping the starter going. This starter is not like the one with which I am familiar.
Great find! This is a really straight forward recipe. Assembling the starter was super quick and performed great. I followed the recipe as written although I used half bread flour and half all purpose. I subbed in Crisco shortening for the lard because it has the same texture. The loaves rose nicely and turned out beautifully golden. I did place a pan of water in the oven during baking. The bread has a crispy thin crust and a tender inside. The flavor was great with a slightly sweet profile. For my taste, the bread was a tad salty so when I make it again, I will add 1.75 teaspoons of salt.
I m new to bread making. This bread was easy for me to make. It came out great. I made Cuban sandwiches with it. I made it again today. I think I like it better than the white bread I make.
sorry Chef John, First time ever I failed your recipe with this. Some other person also said about after baking bread so dense , here same as me my this recipe bread was totally flat ! I never making this anymore.
