Chef John's Cuban Bread

Recipe View 12 hrs Prepare the Starter: In a bowl or measuring cup, whisk together 1/2 cup warm water, 1/2 cup flour, and 1/2 teaspoon yeast until well blended. Cover with plastic wrap and refrigerate for 8 hours to overnight. (8-12 hours)

Recipe View 15 mins Activate the Yeast: In a mixing bowl, combine 1 package yeast and 2 teaspoons sugar. Pour in 3/4 cup warm water and let rest for 15 minutes, ensuring the yeast is bubbling and active. (15 minutes)

Recipe View 5 mins Combine Ingredients: Add lard and salt to the yeast mixture, then incorporate 1 cup of the flour. Mix until a sticky dough ball forms. Add the starter and gradually mix in all but 1/2 cup of the remaining flour.

Recipe View 10 mins Knead the Dough: On a lightly floured surface, knead the dough until it comes together into a firm, supple ball. Add up to 1/2 cup of the remaining flour as needed. The dough should be slightly tacky but not overly sticky.

Recipe View 2 hrs First Rise: Place the dough in a bowl, coat the surface with vegetable oil, and cover with a damp kitchen towel. Let it rise in a warm place until at least doubled in size. (2 hours)

Recipe View 2 mins Prepare Baking Sheets: Line two rimmed baking sheets with parchment paper and sprinkle with cornmeal.

Recipe View 10 mins Shape the Loaves: Transfer the dough to a lightly floured surface and gently press it into a rectangle. Divide the dough in half and shape each half into a 12-inch long, 1/2-inch thick rectangle. Starting from the long ends, tightly roll each piece of dough to form skinny loaves. Slightly flatten the tops.

Recipe View 1 hrs 40 mins Second Rise: Transfer the loaves to the prepared baking sheets, dust with flour, and cover with a light, dry towel. Let them rise until doubled in size. (1.5 - 2 hours)

Recipe View 1 mins Preheat the Oven: Preheat the oven to 400 degrees F (200 degrees C).

Recipe View 1 mins Score and Mist: Cut a 1/4-inch deep slit down the top of each loaf using a sharp knife or razor. Lightly mist the loaves with water.

Recipe View 23 mins Bake: Bake in the preheated oven, placing one pan on the lower rack and one on the higher rack for 10 minutes. Switch pan positions and continue baking until the loaves are golden brown. (20-25 minutes)

Recipe View 1 hrs Cool: Transfer the loaves to a cooling rack and let cool to room temperature before slicing.