Cubanos Bread that works every time…


This recipe comes from one of my favorite YouTube chefs, Joshua Weissman! Here is a link to the original recipe!


1.25 cups (295ml water
1 tablespoon instant yeast (10g)
3 1/2 (500g) cups bread flour
1 tablespoon sugar (13g)
2 teaspoons salt (5g)
1.5 tbsp lard (30g)


  • 295 ml water (about 100 degrees) and 1 tablespoon instant yeast together cover and let rest for 8 minutes.

  • In separate bowl (use stand mixer bowl) put 500 grams bread flour (I have used 1/2 and 1/2)

    • Add 1 Tablespoon sugar

    • Add 2 teaspoons salt

    • Whisk all together

  • Add water mixture to your flour mixture and turn on stand mixer and mix till all combined.

  • Add 30 grams lard about 1.5-2 Tablespoons and mix on low on low for about minute.

  • Add to a greased bowl and cover and let rise till doubled (about 1 hour)

  • Degas your dough by hitting it and placing it on floured surface. Divide it into two peaces.

    • Cover and let rest for 10 minutes.

  • Then flatten out into a 1/2 inch rectangle.

    • Roll up and try to tapper the ends a bit. It should be 16 inches long. Put down corn meal.

    • Place on a baking sheet with parchment paper.

    • Do again for second loaf. Then cover with a second baking sheet. And let rest for 30 minutes.

  • Mist/spray with water and cut down the center of bread with a razor.

  • Place in a 400 degree oven and underneath that put a pan of boiling water. Also mist some more water in the oven.

    • Let that bake for 8-10 minutes

    • Reduce heat to 375 and remove your steam pan.

    • Let bake for another 20-22 minutes.

    • Let cool and you can use that day, or a day or two later as you are toasting it.