Secret to Authentic Cuban Bread - The Perfect Sourdough Recipe!

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil offers healthier fats while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

Prepare 500 grams of strong baker's flour in a mixing machine.

Add 100 grams of active sourdough and 300 grams of water to the flour.

Mix the dough for about 10 to 12 minutes.

Add 15 grams of sea salt to the dough and continue mixing.

Incorporate 70 grams of lard into the dough until it clears the sides of the bowl.

Transfer the dough to a plastic container and let it prove for about 6 hours until it doubles in size.

Scale off the dough into pieces of about 500 grams each.

Mold each piece into a shape approximately 8 to 9 inches long, keeping the seam on top.

Sprinkle flour on a tray and place the shaped dough on it, with the seam side up.

Cover the dough and let it prove for another 3 to 4 hours at around 25 degrees Celsius.

Transfer the dough to a baking tray lined with baking parchment or silicone.

Score a line down the middle of each loaf before baking.

Preheat the oven to 220 degrees Celsius.

Bake the bread for about 25 to 30 minutes, turning halfway through for even baking.

Cool the bread before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens