Cuban Bread

A staple in Cuban society, Cuban bread is not very much known in the Midwest. A few select places may sell Cuban sandwiches, but many times with a wholesale version of the bread which does not even come close to the original. Similar in style to French or Italian bread, traditional Cuban bread is made with all-white bread flour. The main difference is that the recipe calls for lard or alternatively, vegetable shortening. Instead of slashing the loaf before baking, a palm frond is placed on the bread, which leaves an indentation and is removed before eating. 

We used to make Cuban bread at the shop on full-length baguette pans. As a residential oven will not hold a loaf of bread this long, I had to resort to French bread pans, about half a sheet in length. Also, the crust turned out darker and more blistered than in our commercial ovens back then. My family did not care; they inhaled it just the same. Besides, THESE loaves looked prettier than the uniform, lighter crust we used to produce. :)

Basic Cuban Bread

876 g bread flour
462 g water
92 g poolish
18 g yeast
16 g sugar
57 g lard or liquid shortening
18 g salt

Prepare bread dough, let rise until doubled. Preheat oven to 400 F. Shape dough into two batards the length of a half sheet or French bread pan. Proof on pan, score straight down the middle. Bake for 30 minutes or until the bread’s interior is about 200 F; steaming at the beginning.