Authentic Cuban Bread

Authentic Cuban Bread. This recipe makes two medium-sized loaves great for making sandwiches. Total proofing time: Pre-Fermentation: 12-24 hours Main Proofing - 3-4 hours

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Step 1

Combine all Pre-Fermentation ingredients in a medium to large bowl.

Step 2

Mix ingredients until well combined (There should be no dry flour). Cover the bowl with plastic wrap and then a kitchen towel.

Step 3

Set bowl aside at room temperature to rise and ferment for at least 12 hours (Best if 24 hours).

Step 4

Combine water, yeast, and sugar in a room-temperature large mixing bowl or stand mixer bowl. Stir until the yeast has dissolved in the water.

Step 5

Allow yeast to activate for 10 minutes. If you have good yeast you will see bubbles and be able to smell the yeast after time has expired.

Step 6

Add flour to the bowl. Turn the stand mixer on (Speed: 2) and allow to combine for 1 minute.

Step 7

Slowly add salt and then the pork fat to the mixture while the stand mixer is running.

Step 8

Keep mixing the dough for a total of 10 minutes.

Step 9

Lightly grease a bowl with olive oil. Remove the dough from the mixing bowl and form into a round loaf. Place dough into the greased bowl and cover with plastic wrap and a kitchen towel.

Step 10

Combine flour with yeast mixture with a spatula until a solid ball has formed.

Step 11

Begin kneading the dough and slowly incorporate the salt into the mixture.

Step 12

Continue kneading the dough slowly incorporating the rendered pork fat.

Step 13

Knead the dough until you have a firm ball that is not sticky, holds its shape, and slightly bounces back when you press into it. (About 10-15 minutes).

Step 14

Lightly grease a bowl with olive oil. Place dough into the greased bowl and cover with plastic wrap and a kitchen towel.

Step 15

Allow dough to rise for 2 hours at room temperature or until doubled in size.

Step 16

Once doubled in size remove from the bowl onto a lightly floured surface. Press the dough into a rectangular shape and flatten the dough removing all air bubbles.

Step 17

Using a knife or a bench scraper divide dough into two equal-sized pieces.

Step 18

Place the rectangular dough with the long side of the dough running from left to right in front of you. Take the edge of the dough and begin to roll it onto itself until you have created a log. Duplicate this with the other piece.

Step 19

Cover both pieces with a kitchen towel and allow to rest for 15 minutes.

Step 20

Grab a large sheet pan and place a piece of parchment paper covering the whole surface.

Step 21

Once again press the dough into a rectangular shape and flatten the dough removing all air bubbles.

Step 22

Place the rectangular dough with the long side of the dough running from left to right in front of you. Take the edge of the dough and begin to roll it into a log same as before. Leave about 1 inch of the dough sticking out from the log. Using your thumb press down on the dough where the roll meets the excess dough sealing the rolled dough completely. Do not forget to seal the ends of the roll. This keeps the air from escaping when the bread is rising. Once sealed continue rolling the dough. Then seal the dough again. Duplicate this with the other piece.

Step 23

Place the rolled dough onto the sheet pan and begin to roll back and forth slightly stretching the dough until it is just slightly shorter than the length of the pan. Rolling back and forth will help seal the dough. When stretching the dough make sure the dough is roughly the same circumference throughout the entire loaf.

Step 24

Slightly press down on the top of the loaf making it more of an oval shape. Cover with a kitchen towel and allow to rise till double in size (90 minutes to 2 hours).

Step 25

Preheat oven to 400 degrees Fahrenheit while the dough is proofing. Optional: Preheat a cast iron pan on the stove, for 15 minutes before proofing. The pan should be smoking.

Step 26

Once the loaf has doubled in size take a razor or sharp knife and cut a thin slit along the entire top of the loaf.

Step 27

Spray the loaves slightly with water. Place sheet pan into the oven and cook for 20 minutes or until desired color. Cuban bread should be a light tan. Optional: Place cast iron pan in preheated oven. Place the sheet pan into the oven and then add a glass of water to the cast iron pan and quickly close the oven door.

Step 28

Once bread is cooked to your desired color, remove from oven and place on a cookie rack allowing the bread to cool at least 10 minutes before slicing.