Cuban Bread – Commence Operation Cubano Sandwich

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Traditionally, some of the starter is saved, with a little fresh water and flour added, and kept in the fridge to make more bread. Not a bad idea, otherwise you can probably just add all of it to the dough. You’ll probably need a bit more flour, but as I stressed in the video, we’re going to be feeling for that anyway. So, stay tuned for the Cubano sandwich video, and in the meantime, I really hope you give this bread a try soon. Enjoy!
For the starter:
1/2 cup warm water
1/2 cup flour
1/2 teaspoon dry active yeast
– mix well and refrigerate overnight
For the dough:
1 package active dry yeast
2 teaspoons sugar
3/4 cup warm water
– mix and let stand 15 minutes
– add starter from day before (reserve 1/4 cup if you want to keep your starter going), plus:
3 tablespoons lard
2 teaspoons fine salt
about 3 cups flour, or as needed (I used 1 1/2 cup all-purpose flour
and 1 1/2 cups bread flour)
water to spray tops of loaves


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