After living in Miami. Cuban bread holds a special place in my heart. Most notably used for the iconic Cuban Sandwich. Which don’t get wrong is one of the many heavenly foods in this world. This bread is so much more. Press it, grill it or bake it. This bread is the ultimate sandwich bookend that will forever be in your mind.
Using a quick starter it has a subtle taste of a sourdough that people love with a crunch it is just…..right!! Soft and warming in the center it embodies everything bread is meant to be. It brings me back to Calle Ocho in Miami and the smell of this bread being cooked. Fresh off the Placha with that golden brown crust, swiss cheese melting down the sides of the bread. That sourdough smell mixed in with the mojo roast pork, the fresh roasted ham. I’m daydreaming of it now. Finish it off with some yellow mustard and dill pickles. My friend you are never going to forget this sandwich.
Finish off the sandwich with a side of fresh fried plantian chips and in my case a cuba libre and that’s Miami in a snapshot. Well at least how I remember it.
Freshly Baked Cuban Bread
- Stand Mixer
- Bowl x2
- Dough Scrapper
- Cookie Sheet
- Measuring Spoons
- 4 oz. Warm Water
- 4 oz. Flour
- ¼ tsp Instant Yeast
- 8 oz. Water
- 2 tsp Instant Yeast
- 1 tsp Honey
- 2 oz. Shortening or Lard
- 14 oz. Flour
- 1 tsp Olive Oil
- To make the sponge, in a bowl combine Water, Flour and Yeast. Mix until combined. Cover and let sit 4-6 hours at room temperature. If letting site overnight refrigerate and bring to room temperature before using.
- In the bowl of a mixer with dough hook attachment. Add the Water, Honey and Yeast to the sponge and mix thoroughly
- Add half of the Flour and Shortening to the sponge mixture and mix into a smooth paste
- Add remaining Flour and Salt. Mix until completely incorporated. It may appear slightly dry. Cover and let rest 40 minutes
- Once rested knead the dough on medium speed for 8-10 minutes until the dough is smooth and springs back when poked. Use the Olive Oil to grease a bowl. Place the kneaded dough into the bowl and flip the dough to coat it with Oil. Over and let sit one hour and thirty minutes until it has doubled in size
- Once the dough has risen. Place the dough on a lightly floured surface. Press the ball down into rectangle. Cover and let rest ten minutes
- Cut the dough into four equal pieces. Using your finger lightly roll the dough into four equal size tubes. Cover and let rest 45 minutes
- Preheat oven to 500°F/260°C line a cookie sheet with parchment paper
- Place dough on cookie sheet. Using a sharp knife cut a shallow line the length of the dough.
- Turn oven down to 475°F/245°C Place the dough in the oven and cook for 20 minutes until lightly browned and hallow sounding when tapped.
- Let cool slightly and serve