This is so awesome, I’ve lived in Tampa my whole life and now that I have worked a night shift for the last decade, I find it really hard to get to a bakery and get real Cuban bread before it goes stale! I remember many, many, many years ago going to a tour of La Segunda and watching them make the bread but I could never remember how it was done. Now I will know how to make it in my own home, make my own sandwiches, my favorite black beans or Garbanzos with chicken and yellow rice or just coffee with fresh buttered Cuban bread on the side. The food world is my oyster now!
You can get legit Cuban Bread pretty much everywhere in Florida with maybe the exception of the Panhandle. Tampa has been baking Cuban Bread for over 120 years, La Segunda Central ships out of state. And they're only 1 of the big players in Tampa. Faedo's family bakery and Casino Bakery are also some of top tier Cuban Bread bakeries. I love the video, and I don't really get into the Miami Cuban sandwich vs Tampa Cuban sandwich debate any more so this isn't about that, I just wanted to clarify that while yes Miami is the epicenter of Cuban Culture in the US, it's by no means the only place you can find good Cuban Bread, especially in Florida. It's very much as part of our state's cuisine today as Mexican food is to California. You have to keep in mind, that even if you set Miami to the side, every Florida metro is tops in the country when it comes to the number of Cubans living there. By percent of total population it's 1. Miami, 2. Tampa 3. Orlando, 4. Las Vegas, 5. Jacksonville. Keep up the good work!
...brother you are welcome to join me for coffee anything time you want out here in Punta Gorda! And explain to me why they did not get your memo! I would love to drive to the corner and get myself a Cuban sandwich just about NOW! But that is just NOT going to happen. And I have to go back and watch the video again, but I don't recall saying, "Miami is the only place you can find good Cuban Bread." Not only that, but before making claims at the state level, I can name a 1000 places in Florida where Cuban food is either lacking or lame! For example - Crytal River, Space Coast, Daytona, Siesta Key, Inglewood, Rotonda West, and the list goes on and on. In fact, every time I go back to my old neighborhood in Layton, FL (FYI, that is in the Florida Keys mile marker 68), the first thing I get asked is to stop in the 305 and bring some bread and pastelitos. Also, as somebody goes to Hillsborough County 2-3 times a month "Food-wise," I take MIA any day of the week! …and I meant what I said. If you are ever in SWFL, let me know! We can do a channel collaboration or just hang out 🥸
Thanks for the recipe! I moved from Miami in 1992 after Andrew hit and miss cuban bread. I can cook everything else. My mom taught me well. I subscribed!
Art. I grew up eating Cuban bread in Puerto Rico. A Spain/Cuban bakery a street away. It helped my best friend and his mom and brother were Cubans. Fantastic recipe by the way. Nice “curve ball” with the frita buns
Hi Cooking with Senses, wife and I will be in San Juan in May and would love some authentic Cuban food and pastries. Can you get the name of a couple of places in San Juan with real Cuban pastries?? Thanks a bunch in advance!
Just found your channel. I have been looking for a recipe for Cuban bread for several years. Here in Texas NO CUBAN BREAD. Will be making it this weekend and surprise my family. Thank you, from a new subscriber.
OMG thank you sooooo much for this channel. I just found you and am so excited to check out your Ropa Veija recipe. I was born and raised in Florida and moved to Vermont about 9 years ago and there is literally no such thing as Cuban food up here. Can you imagine????? I used to get my Cubans at La Teresita in Pinellas Park and they never had salami on them so I thought it was odd when I read that in your comments section. Roasted pork, ham, swiss, pickles and mayo/mustard combo, that's it. Pressed on the griddle until everything is melded into a fabulous melange of tasty goodness. Man I'm hungry now...😃
… hello, welcome, and thank you! Unfortunately, we live in a day and age where history does not matter. A close relative owns the cigar brand, Flor de Gonzalez. That side of the family has been in the cigar business since the early 1800s, and worked for the founder of the first Cuban Cigar company in Florida. His name was Vicente Martinez. We have family pictures of this. That company was not in Tampa but rather Key West! The Cubano back then was made as you described it! However, as the Cigar business grew, Tampa became a hub because it was more developed than Miami. Italian immigrants were the most significant demographic in Tampa at the time. The addition of "salami" is not Cuban but rather an act of pandering to attract Italian immigrant's business. In fact, *Cuban sandwiches* with salami are found only in Tampa! But don't say that too loud, the "experts" will cancel you! The funny thing is that it is all verifiable, but they insist that the history book is wrong!
@@CubanRedneck I actually love that you interject history into your videos, It's very refreshing. As for the salami, the Italian community can keep it, I'll stick to the traditional flavors. Oh, and by the way, do you have a recipe for Boliche? Mmmmmm...
@@cristianoramon3465 that’s a thought one, most tv shows today are awful left wing propaganda and it’s cool if you are into that or not. One show I like is “yellowstone” on Peacock or Paramount streaming services. 👍🏻👍🏻. just a thought 💭
I did the started today to make the dough tomorrow. I was following another video’s recipe. I tried it 5 times in the last week. I kept getting dense bread that didn’t rise. It proofed in the mixing bowl but after I shaped the loafs, it didn’t proof and when I baked, didn’t rise either. I have new yeast that I waited to confirm it’s active. I proofed in a cool oven to get about 80 degrees. But it came out the same every time. I’m going to try your method now.
... consider using bottle spring water! - and once you have form the loaf allow it proof a little longer. Pre-heat the over to 450 until you put the bread in... then lower it to 400! I had a litter bit of a similar issue this labor day weekend. It has been really humid as of late here in SWFL.
@@CubanRedneck I grew up in miami, Hialeah actually and I can’t find any Cuban bread north of Florida! ☹️ so here I am learning to make the best bread on the planet… thank you again for everything. I’ll let you know how it goes soon my brother.
I don't want to stoke the argument about which Cuban bread, or Cuban sandwich is better, or who's was first. It doesn't matter. I was born and raised in Tampa, and in my many business trips to Miami, I was always able have at least one Cuban sandwich, and it was always delicious! The bread is flatter than Tampa's bread, but tastes the same with the same qualities: a crisp crusty exterior, and a soft, delicious interior. I was always told that the Cuban sandwich was first made in Tampa for the cigar factory workers. They wanted to have a good, filling lunch for workers that were primarily Spanish, Cuban and Italian immigrants (the reason for the salami in the Tampa sandwich). If that's not true, I don't care. I just love Cuban bread and Cuban sandwiches, but I can't buy either where I now live, here in the mid-west. Which brings me to your recipe. It looks good, and I'm about half way through making my own bread. I may have miscalculated on the ingredients, because the dough was extremely dry. I added a little water to make it more workable, and I have high hopes of having a great Cuban loaf when I'm finished. Not many Palm or Palmetto's leaves here, so I'll have to rely on a razor blade for venting the loaf. Thanks for the recipe. I've subscribed to your channel (mostly for authentic Cuban recipes). So, I'll be watching for those in your weekly offerings. Thanks.
…I hear you, brother, and thank you for joining the conversation. As humans, we tend to favor what is more familiar to us. I grew up in South Florida, and I have worked in many Cuban restaurants as a teen. The first time I had a Cuban in Tampa, I was a little off-putting. It just tasted noticeably different with the Salami. There was a taste note in my brain that I was seeking but not there. One or twice, I asked the waiter to skip the Salami, and on one occasion, they forgot, and I had it like that. I go to Tampa quite often nowadays, and which way they serve it, that's how I have it. There is no issue with that, and it is not really about who is best, but there is a difference. I do have family attached to the Florida cigar industry. But rather than migrating to Tampa they stayed in the keys. That is where I am getting my reference. The bread being flatter than the retail version is common if the bread is purposely baked for making sandwiches, as I did on the video! …once again, Thank you for commenting!
@@CubanRedneck can’t wait to try this bread recipe! I’m second generation Cuban (born in the states) and grew up in south Florida. Now I live in Georgia and there is no good Cuban bread! Even the Publix Cuban bread isn’t the same. I’m hoping to use it to make some Cuban dinner rolls to go with some puerco, arroz, y frijoles I’ll be cooking all day tomorrow!
Thanks for the recipe. I’ve always wanted to make Cuban bread at home. I grew up with Sedano’s Cuban bread and other Cuban bakery breads in Miami. I’ve moved a state north and the only Cuban bread I can find here is the Publix bread. Not really legit, more like a baguette. So, I’m glad I found your channel. Cuban bread recipes are not easy to find. They are so hush hush. I do have a question with regards to the lard you use. I know this is a very key ingredient since Cuban bread is not Cuban bread without the proper lard. You said you make yours. Could you share how or where you can get it? Thanks so much and looking forward to trying this recipe.
... thank you for stopping by, and good luck with your bread adventures! As to LARD, you can simply render fatty "cheap" bacon under very low heat and filter that through a coffee filter while still hot! Put it in the fridge and then heat cycle it and filter it once or twice more to get rid of the bacon taste! Although bacon tasting Cuban bread is not a bad thing!
@@CubanRedneck great advice! Good thing my mom always taught us to keep the rendered bacon fat. I actually use it for cooking, especially white rice. I did not know however the method for purifying it, so thanks very much.
... you are much welcome. You know lard (Manteca) is nothing more than render belly fat. If you can get a chunk of belly fact cheaper than bacon, trim off the ham and boil the fat until it reduces by half. Put it in the fridge until it gets stiff, and then you can skim the lard from the top!
… good question! I guess sometimes you try to make the recipe more universal. Cubans were never my target audience. I go out of my way to get gringos to make my dishes, and yes, sometimes I sacrifice authenticity for practicality.
Dam it I'm going to try it, Mang. Ha. I live in Orlando, and there is nothing cuban like Miami, bro. I have a Sadanos 40 min away, and their bread is ok and Publix, haha. Ya right. So I hope it will taste great. I make it down too, Miami, 2x a year to stock up on my favorite eats.
… hey, thank you for stopping by. IMO - any will do. I am guessing that back in the old days, they would have used vegetable oil. Nowadays, I only use avocado or olive oil, just for health reasons. Nothing to do with the recipe.
I wanted to see what the crumb looked like. I grew up in Miami, and the bread when cut, has a lot of holes in it, and the crust was almost cracker like. I've also heard that Miami water was different from Tampa water? I live in Indiana, so guess what you can't buy here? 😢😢😢
… thank you for stopping by! The hard shell that gives you crumbs is achieved by lightly spraying the top with water right before putting it in the over. As to the water, I have the same issue out here in Southwest Florida. That is why I recommended using bottled spring water (not purified water). To be honest, I have never achieved the same exact result as I had in Miami, but switching to spring water was a game changer.
Born and raised in Miami. 40-years there. Miami Cuban bread quality is my standard. I’ve never been able to achieve it, but that’s what makes the challenge interesting. Lifelong Cuban bread, Cuban sandwich, and Cuban crackers eater. Typical breakfast was cafe con leche and Cuban bread. The best. Light, fluffy, and airy dough is the way to go. I’m disappointed when the bread is either dense or has a fine crumb. I made a poolish (the starter) last night. I’ll be making a few loaves today. I also add 1tbs of diastatic malt powder (enzymes) as they enhance the fermentation process. I do the same with pizza dough. It helps. Thanks for the video. Every bit of exposure and experience helps.
I lived in orlando and when i was a kid there was a tiny cuban store near Lancaster Elementary. They made their cuban bread from scratch twice a day. There wasnt a day they didn't sell out. I dont know why miami and tampa puts a slit down their middle, but this family never did and they never had holes inside the bread either. The shell was thin and crisp, and the inside so soft it practically melted in your mouth. They had the best cuban sandwiches too. Every day there would be a line for it. Unfortunately they sold their store to a puerto rican family and all that went away. Haven't found a substitute since, not even in miami and certainly not in tampa with that salami BS.
I would also point out that tap water if you're on city water contains chemicals that kill yeast. So if you're having trouble with making bread and you're using tap water that's what's going on. I am on a well with really good water so I would use that instead of the spring water. You should also avoid ionized salt for the same reason.
… Thank you for taking the time to comment. And yes, I am aware of the effects of tap water on bread. I am not sure if I mentioned this in the video, but I am an avid "spring water" user and promoter. On the same note, I suck at baking. I can make awesome pizza, naan bread, and thing like that, but when it comes to cakes and things that rely on raising, my failure rate is above average!
You said lightly dust with caramel? Did you mean sugar? That's the only part I'm confused on... also the palm leaflet do you leave it on the bread or just use it to cut ,?
.... hey, thank you for stopping by, and sorry for my thick accent! I meant cornmeal. As to the palm leaflet, it is placed on top and then a blunt knife or the back of a spoon or something is run over it to get it to stick to the bread. This creates a vent. Honestly, after several fails, I have stuck to making cuts with a razor blade! I also made reference to extended proofing, this is somewhat inaccurate, and reaffirmed over Thanksgiving. Loaves with about 1 hr of proofing came out excellent, not sure if it has to do with the drier than normal air (lower humidity) ...still testing every chance I get!
Lmao cornmeal caramel hilarious... well my mother and abuela came from cuba in the 60s for the dream of freedom and here i am.. gracias a DIOS... so mommy just passed in 2019... and I'm full custody father raising a daughter.. go figure.. so I'm trying to tap into my cuban heritage more and more.. from what we kno great abuelo owned a restaurant that was taken from him by "you kno who" and so i feel that making pan cubano is tapping into that energy.. thank you for the rundown.. with this new venture.. my ancestors will be with me.. and a piece of cuba.. so maybe my baby gets the feel.. with celia in the background its inevitable.. la cubanidad!!!!!! so from this small little family to urs.. gracias hermano... # Patria y vida 🇨🇺💞
… *AWESOME* … I am pretty much in the same boat. I grew up in the Florida Keys among a bunch of hicks and as I have gotten older I have been leaning more and more toward my heritage!
...true! And that is exactly what I said in the video! However, if you live in Colorado, Myrtle Beach, or Savannah what do you do FedEx it? FYI - Not all *Cubans* live in MIA! In addition, once you travel about 100 miles outside of the 305, Cuban bakeries are nowhere to be found!
…that is 100% correct. Make a ball, flatten it, fold the edges into itself, flip on top of the counter, and form it using a clapping motion with both hands.
... hmm sorry to hear that! Butter will give you a soft bread, Crisco is the official substitute by I have never tried it! It should work. Please, give me some feedback, let me know how it comes out with Crisco! I may have to update the blog.
As a complete newbie I have questions about the amount of flour. You start off with one cup. My question is do you keep adding more flour as you go and how much in total?
... lol, that is the bread-making million-dollar question, my friend. Humidity, the flour, environmental temp, the water's PH, and a dozen other variables can affect the consistency. If you have made pizza before, the ideal consistency is that of a highly hydrated dough. My mom refers to it as dry instant mashed potato consistency! I pray that helps, and thank you for stopping by!
Anyone have any thoughts on my results? I’m doing an 8-10 hour biga/starter with sugar, an overnight cold ferment, a 90 minute morning bulk rise, a 90 minute portion rise, and a 1 hour rolled rise before scoring and baking Not getting more than ~35% oven spring; decent texture, but not enough puff… I’m considering skipping the cold ferment, but I like the flavor I get… I’m hoping to be able to get the cold ferment flavor but also figure out how to double my oven spring
...thank you for commenting! This sound like a ambient temp issue. I would recommend turn on the over at the lowest setting for about 5 minutes and then turning it off just before putting in the bread to proof! Could also be an issue with humidity. In the case of high humidity you need to lower your liquids. Meaning, make the starter stronger or more potent with more yeast and bit more salt and using less. Lowering the temperature of the AC will help as well. In the case of low humidity consider adding boiling water to a tray under the bread's proofing tray. Also consider asking this question in our FB group - facebook.com/groups/cubanfood
Your bread is perfect! Many Cuban bread recipes that I see they over bake it and make it golden brown and that is too overdone for Cuban bread ( including a Publix Supermarket outside of the Tampa and Miami areas!) you're barely has color and that's how it is that's how it is
... you can find yeast packs for less then $1.00. When it comes to yeast the money is not as important as the expiration date. They say that yeast has a shelf life of 2 years. In my experience as you get close to the one year mark the performance starts to diminish.
LOL... to be honest tasting them on camera did not crossed my mind and these did not last very long. I'll take it into consideration on future videos. Thank you for commenting!
…hi, sorry for the confusion. When it comes to my channel, please always follow the recipe. It is not rare for me to misspeak or for subscribers to give me feedback resulting in an edit or modification of the recipe.
Puede ser muy buena tu receta, pero el problema es que te anuncias en español y haces el video en inglés, estamos de acuerdo que en su canal usted hace lo que desee, pero cuando lo van a ver se decepcionan por el cambio de idioma y lo quitan, es una observación, muchas gracias por enseñarnos tus conocimientos.
I’m just saying people seem to leave Tampa out when they mention Cuban sandwiches , like Miami is the only place you can get them. Now you see places selling what they call Cuban sandwiches using whatever bread that is made in that area.... southtampamagazine.com/the-cuban-revealed-a-taste-of-ybors-signature-sandwich/
Hey bud, if you watch the video, I mentioned and recognized Tampa. This particular video about the *Cuban Bread* aims to simplify the process for those that don't live in Tampa or Miami! I am Charlotte Harbor, 60 minutes from St. Pete, and there is nothing Cuban out here! ... If I want pastelitos, I have to make them! As to the *Cuban Sandwich* 100s of references out there including Wikipedia, will tell you that the Cuban Sandwich in Tampa was modified to cater to the large Italian population in the area. Salami was added! That is a variation La Segunda Bakery made to the Sandwich over 100 years ago, it caught traction with the locals, so they kept it. However, even they will tell you that salami was not part of the original recipe or the way it was made in Key West in the 1800s If you are not familiar with the Alton Brown video, it was a blind test, and although it had over 1.5 million views, it got pulled from UA-cam because of politics. In the video, Alton Brown said, "I don't understand what is Italian meat is doing in a Cuban Sandwich." And even though he did not say it, he insinuated that he had had better south - meaning Miami! This stunt was in part sponsored by the City of Tampa, and with all the money that Tampa makes from the Cuban Sandwich, cancel culture kicked in, and the rest is history! With that said, they can withdraw as many videos as they like. The facts remain! www.cltampa.com/food-drink/food-features/article/20859146/what-did-alton-brown-think-of-four-tampa-cuban-sandwiches-with-video At the end of the day, if salami makes you happy, let it be! My wife adds hot sauce! Some may think that is a sacrilege…. I am not a chef but for over a decade bounced around some of Miami's top Cuban restaurants and quite verse with the cuisine. Know that 80 - 90% of my audience is anglo and not from Miami or Tampa... As I have said many times if you live in either Miami or Tampa, I have little to offer you! But my subscribers in South Dakota love it!
This is so awesome, I’ve lived in Tampa my whole life and now that I have worked a night shift for the last decade, I find it really hard to get to a bakery and get real Cuban bread before it goes stale! I remember many, many, many years ago going to a tour of La Segunda and watching them make the bread but I could never remember how it was done. Now I will know how to make it in my own home, make my own sandwiches, my favorite black beans or Garbanzos with chicken and yellow rice or just coffee with fresh buttered Cuban bread on the side. The food world is my oyster now!
.... that sounds great, La Segunda makes some awesome *Cuban bread* for sure. Thank you for stopping by!
Best bread in the universe
.... thank you for sharing!
For one day, next day you can use it for self defense
You can get legit Cuban Bread pretty much everywhere in Florida with maybe the exception of the Panhandle. Tampa has been baking Cuban Bread for over 120 years, La Segunda Central ships out of state.
And they're only 1 of the big players in Tampa. Faedo's family bakery and Casino Bakery are also some of top tier Cuban Bread bakeries. I love the video, and I don't really get into the Miami Cuban sandwich vs Tampa Cuban sandwich debate any more so this isn't about that, I just wanted to clarify that while yes Miami is the epicenter of Cuban Culture in the US, it's by no means the only place you can find good Cuban Bread, especially in Florida. It's very much as part of our state's cuisine today as Mexican food is to California. You have to keep in mind, that even if you set Miami to the side, every Florida metro is tops in the country when it comes to the number of Cubans living there. By percent of total population it's 1. Miami, 2. Tampa 3. Orlando, 4. Las Vegas, 5. Jacksonville.
Keep up the good work!
...brother you are welcome to join me for coffee anything time you want out here in Punta Gorda! And explain to me why they did not get your memo! I would love to drive to the corner and get myself a Cuban sandwich just about NOW! But that is just NOT going to happen. And I have to go back and watch the video again, but I don't recall saying, "Miami is the only place you can find good Cuban Bread." Not only that, but before making claims at the state level, I can name a 1000 places in Florida where Cuban food is either lacking or lame! For example - Crytal River, Space Coast, Daytona, Siesta Key, Inglewood, Rotonda West, and the list goes on and on. In fact, every time I go back to my old neighborhood in Layton, FL (FYI, that is in the Florida Keys mile marker 68), the first thing I get asked is to stop in the 305 and bring some bread and pastelitos. Also, as somebody goes to Hillsborough County 2-3 times a month "Food-wise," I take MIA any day of the week! …and I meant what I said. If you are ever in SWFL, let me know! We can do a channel collaboration or just hang out 🥸
U forgot NJ
Gracias por compartir. Hace tiempo que he estado buscando está receta.
… gracias a ti! Dejame saber como te salio!
Such a great video. Thank you for sharing!
You are so welcome! ... thank you for stopping by!
Gonna make this tomorrow and then Cubans right after for dinner can’t wait 😛
... sounds like a deal! Thank you for stopping by!
Sabroso Cuban Bread 🥖
... thank you!
Thanks for the recipe! I moved from Miami in 1992 after Andrew hit and miss cuban bread. I can cook everything else. My mom taught me well. I subscribed!
...I hear you brother! It has only been a couple of years for me. I don't miss the traffic, but I sure miss the Cuban food!
Beautiful bread sir👍
Many many thanks! 👍
Excelente. I love your recipe. Great instructions.
.. . thank you!
I have been looking for an authentic pan cubano recipe. So glad I found you. Subbed
... *Awesome!* Thank you for subscribing!
Art. I grew up eating Cuban bread in Puerto Rico. A Spain/Cuban bakery a street away. It helped my best friend and his mom and brother were Cubans. Fantastic recipe by the way.
Nice “curve ball” with the frita buns
Interesting! Thanks for sharing!
Hi Cooking with Senses, wife and I will be in San Juan in May and would love some authentic Cuban food and pastries. Can you get the name of a couple of places in San Juan with real Cuban pastries?? Thanks a bunch in advance!
@@oro5z ....not sure about bakeries, but consider lunch at a place called Ropa Vieja Grill!
Just found your channel. I have been looking for a recipe for Cuban bread for several years. Here in Texas NO CUBAN BREAD. Will be making it this weekend and surprise my family. Thank you, from a new subscriber.
... *AWESOME* I hope you enjoy. Thank you for sharing!
OMG thank you sooooo much for this channel. I just found you and am so excited to check out your Ropa Veija recipe. I was born and raised in Florida and moved to Vermont about 9 years ago and there is literally no such thing as Cuban food up here. Can you imagine????? I used to get my Cubans at La Teresita in Pinellas Park and they never had salami on them so I thought it was odd when I read that in your comments section. Roasted pork, ham, swiss, pickles and mayo/mustard combo, that's it. Pressed on the griddle until everything is melded into a fabulous melange of tasty goodness. Man I'm hungry now...😃
… hello, welcome, and thank you! Unfortunately, we live in a day and age where history does not matter. A close relative owns the cigar brand, Flor de Gonzalez. That side of the family has been in the cigar business since the early 1800s, and worked for the founder of the first Cuban Cigar company in Florida. His name was Vicente Martinez. We have family pictures of this. That company was not in Tampa but rather Key West! The Cubano back then was made as you described it! However, as the Cigar business grew, Tampa became a hub because it was more developed than Miami. Italian immigrants were the most significant demographic in Tampa at the time. The addition of "salami" is not Cuban but rather an act of pandering to attract Italian immigrant's business. In fact, *Cuban sandwiches* with salami are found only in Tampa! But don't say that too loud, the "experts" will cancel you! The funny thing is that it is all verifiable, but they insist that the history book is wrong!
@@CubanRedneck I actually love that you interject history into your videos, It's very refreshing. As for the salami, the Italian community can keep it, I'll stick to the traditional flavors. Oh, and by the way, do you have a recipe for Boliche? Mmmmmm...
mmm 😋 love my Cuban bread 🥖 I eat it plain most of the time.
So good! ... *Cuban bread* is one of the few that you can enjoy just like that! Thank you for commenting!
I guess I'm kind of off topic but do anybody know of a good place to watch new tv shows online?
@@cristianoramon3465 that’s a thought one, most tv shows today are awful left wing propaganda and it’s cool if you are into that or not. One show I like is “yellowstone” on Peacock or Paramount streaming services. 👍🏻👍🏻. just a thought 💭
I did the started today to make the dough tomorrow. I was following another video’s recipe. I tried it 5 times in the last week. I kept getting dense bread that didn’t rise. It proofed in the mixing bowl but after I shaped the loafs, it didn’t proof and when I baked, didn’t rise either. I have new yeast that I waited to confirm it’s active. I proofed in a cool oven to get about 80 degrees. But it came out the same every time. I’m going to try your method now.
... consider using bottle spring water! - and once you have form the loaf allow it proof a little longer. Pre-heat the over to 450 until you put the bread in... then lower it to 400! I had a litter bit of a similar issue this labor day weekend. It has been really humid as of late here in SWFL.
Good I think is good and better easy what I'm think. Manos a la obra.
Enjoy!
I moved out of Miami a while back and get attacks of I need . . .... Thanks for this. I never dusted my Cuban bread with flour. I will try that.
You are so welcome, Thank you for commenting!
Thank you for this recipe. Definitely going to try it along with your frita recipe for a fun family night.
Much love from Punta Gorda, FL 🌴
My name is Jc too! ❤from Kentucky
... awesome, thank you for stopping by!
@@CubanRedneck I grew up in miami, Hialeah actually and I can’t find any Cuban bread north of Florida! ☹️ so here I am learning to make the best bread on the planet… thank you again for everything. I’ll let you know how it goes soon my brother.
Thank you
... You're much welcome, thank you for the visit!
I need to make this!! Looking forward to this recipe!
Hope you like it! ...thank you for commenting Happy Holidays
@@CubanRedneck I made this bread! It is amazing. thank you for sharing.
Nice results hombre. Saludos. 🇨🇺
.. saludos, a ti! Gracies por para por el canal!
Nice love the sf accent
...thank you bud! HML Class of '86
I don't want to stoke the argument about which Cuban bread, or Cuban sandwich is better, or who's was first. It doesn't matter. I was born and raised in Tampa, and in my many business trips to Miami, I was always able have at least one Cuban sandwich, and it was always delicious! The bread is flatter than Tampa's bread, but tastes the same with the same qualities: a crisp crusty exterior, and a soft, delicious interior.
I was always told that the Cuban sandwich was first made in Tampa for the cigar factory workers. They wanted to have a good, filling lunch for workers that were primarily Spanish, Cuban and Italian immigrants (the reason for the salami in the Tampa sandwich). If that's not true, I don't care. I just love Cuban bread and Cuban sandwiches, but I can't buy either where I now live, here in the mid-west.
Which brings me to your recipe. It looks good, and I'm about half way through making my own bread. I may have miscalculated on the ingredients, because the dough was extremely dry. I added a little water to make it more workable, and I have high hopes of having a great Cuban loaf when I'm finished. Not many Palm or Palmetto's leaves here, so I'll have to rely on a razor blade for venting the loaf. Thanks for the recipe. I've subscribed to your channel (mostly for authentic Cuban recipes). So, I'll be watching for those in your weekly offerings. Thanks.
…I hear you, brother, and thank you for joining the conversation. As humans, we tend to favor what is more familiar to us. I grew up in South Florida, and I have worked in many Cuban restaurants as a teen. The first time I had a Cuban in Tampa, I was a little off-putting. It just tasted noticeably different with the Salami. There was a taste note in my brain that I was seeking but not there. One or twice, I asked the waiter to skip the Salami, and on one occasion, they forgot, and I had it like that. I go to Tampa quite often nowadays, and which way they serve it, that's how I have it. There is no issue with that, and it is not really about who is best, but there is a difference. I do have family attached to the Florida cigar industry. But rather than migrating to Tampa they stayed in the keys. That is where I am getting my reference. The bread being flatter than the retail version is common if the bread is purposely baked for making sandwiches, as I did on the video! …once again, Thank you for commenting!
@@CubanRedneck can’t wait to try this bread recipe! I’m second generation Cuban (born in the states) and grew up in south Florida. Now I live in Georgia and there is no good Cuban bread! Even the Publix Cuban bread isn’t the same. I’m hoping to use it to make some Cuban dinner rolls to go with some puerco, arroz, y frijoles I’ll be cooking all day tomorrow!
Thanks for the recipe. I’ve always wanted to make Cuban bread at home. I grew up with Sedano’s Cuban bread and other Cuban bakery breads in Miami. I’ve moved a state north and the only Cuban bread I can find here is the Publix bread. Not really legit, more like a baguette. So, I’m glad I found your channel. Cuban bread recipes are not easy to find. They are so hush hush. I do have a question with regards to the lard you use. I know this is a very key ingredient since Cuban bread is not Cuban bread without the proper lard. You said you make yours. Could you share how or where you can get it? Thanks so much and looking forward to trying this recipe.
... thank you for stopping by, and good luck with your bread adventures! As to LARD, you can simply render fatty "cheap" bacon under very low heat and filter that through a coffee filter while still hot! Put it in the fridge and then heat cycle it and filter it once or twice more to get rid of the bacon taste! Although bacon tasting Cuban bread is not a bad thing!
@@CubanRedneck great advice! Good thing my mom always taught us to keep the rendered bacon fat. I actually use it for cooking, especially white rice. I did not know however the method for purifying it, so thanks very much.
... you are much welcome. You know lard (Manteca) is nothing more than render belly fat. If you can get a chunk of belly fact cheaper than bacon, trim off the ham and boil the fat until it reduces by half. Put it in the fridge until it gets stiff, and then you can skim the lard from the top!
@@CubanRedneck super! Will attempt to do. Appreciate all your help.
... any time!
Pretty dang close to how I make my Cuban bread for my homemade Cuban pulled pork in homemade mojo
... not 100% authertic but I do my best! Thank you for stopping by!
I love your Channel❤ I wonder why America's Test Kitchen has gotten the bread & the Pork all wrong for our dear Cuban bread?
… good question! I guess sometimes you try to make the recipe more universal. Cubans were never my target audience. I go out of my way to get gringos to make my dishes, and yes, sometimes I sacrifice authenticity for practicality.
Dam it I'm going to try it, Mang.
Ha.
I live in Orlando, and there is nothing cuban like Miami, bro.
I have a Sadanos 40 min away, and their bread is ok and Publix, haha. Ya right.
So I hope it will taste great.
I make it down too, Miami, 2x a year to stock up on my favorite eats.
... LOL. I know what you mean brother, thank you for stopping by!
What kind of oil do you use when wrapping the dough or does it matter if it’s olive oil or veg oil or canola oil
… hey, thank you for stopping by. IMO - any will do. I am guessing that back in the old days, they would have used vegetable oil. Nowadays, I only use avocado or olive oil, just for health reasons. Nothing to do with the recipe.
I wanted to see what the crumb looked like. I grew up in Miami, and the bread when cut, has a lot of holes in it, and the crust was almost cracker like. I've also heard that Miami water was different from Tampa water? I live in Indiana, so guess what you can't buy here? 😢😢😢
… thank you for stopping by! The hard shell that gives you crumbs is achieved by lightly spraying the top with water right before putting it in the over. As to the water, I have the same issue out here in Southwest Florida. That is why I recommended using bottled spring water (not purified water). To be honest, I have never achieved the same exact result as I had in Miami, but switching to spring water was a game changer.
I grew up in Newark and it was the same. Cracker crust and super light with a lot of holes inside.
Born and raised in Miami. 40-years there. Miami Cuban bread quality is my standard. I’ve never been able to achieve it, but that’s what makes the challenge interesting. Lifelong Cuban bread, Cuban sandwich, and Cuban crackers eater. Typical breakfast was cafe con leche and Cuban bread. The best.
Light, fluffy, and airy dough is the way to go. I’m disappointed when the bread is either dense or has a fine crumb.
I made a poolish (the starter) last night. I’ll be making a few loaves today. I also add 1tbs of diastatic malt powder (enzymes) as they enhance the fermentation process. I do the same with pizza dough. It helps.
Thanks for the video. Every bit of exposure and experience helps.
I lived in orlando and when i was a kid there was a tiny cuban store near Lancaster Elementary. They made their cuban bread from scratch twice a day. There wasnt a day they didn't sell out. I dont know why miami and tampa puts a slit down their middle, but this family never did and they never had holes inside the bread either. The shell was thin and crisp, and the inside so soft it practically melted in your mouth. They had the best cuban sandwiches too. Every day there would be a line for it. Unfortunately they sold their store to a puerto rican family and all that went away. Haven't found a substitute since, not even in miami and certainly not in tampa with that salami BS.
I would also point out that tap water if you're on city water contains chemicals that kill yeast. So if you're having trouble with making bread and you're using tap water that's what's going on. I am on a well with really good water so I would use that instead of the spring water.
You should also avoid ionized salt for the same reason.
… Thank you for taking the time to comment. And yes, I am aware of the effects of tap water on bread. I am not sure if I mentioned this in the video, but I am an avid "spring water" user and promoter. On the same note, I suck at baking. I can make awesome pizza, naan bread, and thing like that, but when it comes to cakes and things that rely on raising, my failure rate is above average!
@@CubanRedneck I figured you were aware of the tap water issue my post was more for the viewers. Also iodized salt is a no no
...noted! Thank you for sharing 🥰
Best to use fine sea salt
You said lightly dust with caramel? Did you mean sugar? That's the only part I'm confused on... also the palm leaflet do you leave it on the bread or just use it to cut ,?
.... hey, thank you for stopping by, and sorry for my thick accent! I meant cornmeal. As to the palm leaflet, it is placed on top and then a blunt knife or the back of a spoon or something is run over it to get it to stick to the bread. This creates a vent. Honestly, after several fails, I have stuck to making cuts with a razor blade! I also made reference to extended proofing, this is somewhat inaccurate, and reaffirmed over Thanksgiving. Loaves with about 1 hr of proofing came out excellent, not sure if it has to do with the drier than normal air (lower humidity) ...still testing every chance I get!
Lmao cornmeal caramel hilarious... well my mother and abuela came from cuba in the 60s for the dream of freedom and here i am.. gracias a DIOS... so mommy just passed in 2019... and I'm full custody father raising a daughter.. go figure.. so I'm trying to tap into my cuban heritage more and more.. from what we kno great abuelo owned a restaurant that was taken from him by "you kno who" and so i feel that making pan cubano is tapping into that energy.. thank you for the rundown.. with this new venture.. my ancestors will be with me.. and a piece of cuba.. so maybe my baby gets the feel.. with celia in the background its inevitable.. la cubanidad!!!!!! so from this small little family to urs.. gracias hermano... # Patria y vida 🇨🇺💞
… *AWESOME* … I am pretty much in the same boat. I grew up in the Florida Keys among a bunch of hicks and as I have gotten older I have been leaning more and more toward my heritage!
Thanks!
...you are very welcome!
These buns are readily available in Cuban bakeries all across Miami!! Authentic Cuban bread, and there's only 1 folks!🇨🇺
...true! And that is exactly what I said in the video! However, if you live in Colorado, Myrtle Beach, or Savannah what do you do FedEx it? FYI - Not all *Cubans* live in MIA! In addition, once you travel about 100 miles outside of the 305, Cuban bakeries are nowhere to be found!
Can you describe the technique to make the circular rolls? Looks like you flattened it out then folded all the edges in?
…that is 100% correct. Make a ball, flatten it, fold the edges into itself, flip on top of the counter, and form it using a clapping motion with both hands.
I’m having a hard time finding lard anywhere locally, including butcher shops. Can I sub butter or crisco?
... hmm sorry to hear that! Butter will give you a soft bread, Crisco is the official substitute by I have never tried it! It should work. Please, give me some feedback, let me know how it comes out with Crisco! I may have to update the blog.
@@CubanRedneck I was actually able to find lard, in target of all places!
@@chelsearamirez13 ... Awesome!
As a complete newbie I have questions about the amount of flour. You start off with one cup. My question is do you keep adding more flour as you go and how much in total?
... lol, that is the bread-making million-dollar question, my friend. Humidity, the flour, environmental temp, the water's PH, and a dozen other variables can affect the consistency. If you have made pizza before, the ideal consistency is that of a highly hydrated dough. My mom refers to it as dry instant mashed potato consistency! I pray that helps, and thank you for stopping by!
So I will tell you tomorrow I plan on starting relatively early in the morning
AWESOME… I pray that you have already made the starter, that takes a while to ferment!
Yes I completed that today at 5pm it’s in the fridge
So it appears that my dough is not rising after two hours any advice
Anyone have any thoughts on my results? I’m doing an 8-10 hour biga/starter with sugar, an overnight cold ferment, a 90 minute morning bulk rise, a 90 minute portion rise, and a 1 hour rolled rise before scoring and baking
Not getting more than ~35% oven spring; decent texture, but not enough puff… I’m considering skipping the cold ferment, but I like the flavor I get… I’m hoping to be able to get the cold ferment flavor but also figure out how to double my oven spring
...thank you for commenting!
This sound like a ambient temp issue. I would recommend turn on the over at the lowest setting for about 5 minutes and then turning it off just before putting in the bread to proof!
Could also be an issue with humidity. In the case of high humidity you need to lower your liquids. Meaning, make the starter stronger or more potent with more yeast and bit more salt and using less. Lowering the temperature of the AC will help as well. In the case of low humidity consider adding boiling water to a tray under the bread's proofing tray.
Also consider asking this question in our FB group - facebook.com/groups/cubanfood
Let's see
....lol, let me know!
Your bread is perfect! Many Cuban bread recipes that I see they over bake it and make it golden brown and that is too overdone for Cuban bread ( including a Publix Supermarket outside of the Tampa and Miami areas!) you're barely has color and that's how it is that's how it is
How much is one package
... hi, thank you for stopping by. One package of what?
@@CubanRedneck yeast sorry I forgot to put that
... you can find yeast packs for less then $1.00. When it comes to yeast the money is not as important as the expiration date. They say that yeast has a shelf life of 2 years. In my experience as you get close to the one year mark the performance starts to diminish.
No taste test?
LOL... to be honest tasting them on camera did not crossed my mind and these did not last very long. I'll take it into consideration on future videos. Thank you for commenting!
The measurements in the instructions don’t match the measurements you say in the video
video says 3/4 cup of water, but recipe says 1/2 cup.. ??
…hi, sorry for the confusion. When it comes to my channel, please always follow the recipe. It is not rare for me to misspeak or for subscribers to give me feedback resulting in an edit or modification of the recipe.
does not matter as long as you use same amount of flour. 3/4 c water-3/4 flour.
Puede ser muy buena tu receta, pero el problema es que te anuncias en español y haces el video en inglés, estamos de acuerdo que en su canal usted hace lo que desee, pero cuando lo van a ver se decepcionan por el cambio de idioma y lo quitan, es una observación, muchas gracias por enseñarnos tus conocimientos.
Cuban Sandwich is a Tampa thing
... that's what they claim! I have had both, and happen to agree with Alton Brown, Tampa falls little short!
I’m just saying people seem to leave Tampa out when they mention Cuban sandwiches , like Miami is the only place you can get them. Now you see places selling what they call Cuban sandwiches using whatever bread that is made in that area.... southtampamagazine.com/the-cuban-revealed-a-taste-of-ybors-signature-sandwich/
Hey bud, if you watch the video, I mentioned and recognized Tampa. This particular video about the *Cuban Bread* aims to simplify the process for those that don't live in Tampa or Miami! I am Charlotte Harbor, 60 minutes from St. Pete, and there is nothing Cuban out here! ... If I want pastelitos, I have to make them!
As to the *Cuban Sandwich* 100s of references out there including Wikipedia, will tell you that the Cuban Sandwich in Tampa was modified to cater to the large Italian population in the area. Salami was added! That is a variation La Segunda Bakery made to the Sandwich over 100 years ago, it caught traction with the locals, so they kept it. However, even they will tell you that salami was not part of the original recipe or the way it was made in Key West in the 1800s
If you are not familiar with the Alton Brown video, it was a blind test, and although it had over 1.5 million views, it got pulled from UA-cam because of politics. In the video, Alton Brown said, "I don't understand what is Italian meat is doing in a Cuban Sandwich." And even though he did not say it, he insinuated that he had had better south - meaning Miami!
This stunt was in part sponsored by the City of Tampa, and with all the money that Tampa makes from the Cuban Sandwich, cancel culture kicked in, and the rest is history! With that said, they can withdraw as many videos as they like. The facts remain!
www.cltampa.com/food-drink/food-features/article/20859146/what-did-alton-brown-think-of-four-tampa-cuban-sandwiches-with-video
At the end of the day, if salami makes you happy, let it be! My wife adds hot sauce! Some may think that is a sacrilege…. I am not a chef but for over a decade bounced around some of Miami's top Cuban restaurants and quite verse with the cuisine. Know that 80 - 90% of my audience is anglo and not from Miami or Tampa... As I have said many times if you live in either Miami or Tampa, I have little to offer you! But my subscribers in South Dakota love it!
@@CubanRedneck Yup, Tampa gets all the regected foods. Lol.🤣😂🤣😂🤣😭😭😭305🔥🔥🔥