CHEF JOHN, I'M CUBAN AND ACTUALLY THIS ISN'T HOW YOU-- Nah, I'm just kidding, this recipe rules. Been wanting a Cubano recipe for a while, so definitely looking forward to the next vid!!
omg, Chef John...you always make me giggle with your throw away humor. And I have to say, that is one of most perfect kneads I have ever seen on RUclips. I recently found your channel and think you are terrific. The videos are like sitting in your kitchen, watching you cook. Thank you so much for your time and talent and sharing this information!! From a Grammy who can always learn something.
Chef John, speaking of lard, how do you feel about sandwiches with pork lard, bacon bits, and caramelized onions? Did your polish grandmother ever make that?
Dear Chef John, Thank you for sharing this recipe. I was wondering if you have the steps for the sweet Cuban bread used for Cuban Medianoche (Midnight Sandwiches). I would appreciate this greatly!
There are many great and skilled chefs on RUclips, but Chef John is the best of them all. There is nobody quite as good as Chef John. Literary none of them make video recipes as detailed, easy to follow, fabulous, entertaining, and funny as Chef John! Keep it up Chef John!
Mark Speir What about room temperature and humidity? Are they factors in the science? This is not a sassy comment, just a genuine question, because I am neither a baker nor a scientist, but it seems feasible that they might have some effect on the flour:water ratio.
Someone posted a reply that isn't showing up, so the8ctagon, this is for you: Yes, humidity is a factor. In fact, it is a major factor that cannot be ignored in commercial settings, but is less of a problem in home settings. With baker's percentages, which is used in commercial bakeries and by serious home bakers, flour is always 100%. Whatever the weight of the flour, all ingredients are measured as a percentage of that weight. Since this recipe looks to be a typical white bread recipe with a rather dense crumb, I would guess that the formula, expressed in baker's percentages, would call for between 50% and 60% hydration. So for 1000 grams of flour, for example, the water weight would be somewhere between 500 and 600 grams. THIS is the figure you want to modify when adjusting for humidity. If the humidity is high, lower the hydration a few percent. The flour stays constant. The amount of change necessary is found via experimentation. I really struggled baking bread using the method that Chef John shows, which is in nearly every general cookbook written, until I switched over to using weights. Personally I never worry about humidity in my baking. I know that the formula will work correctly even if it the humidity is bone dry, so long as I use the correct amount of water called for in the formula, and higher humidity just means a slightly stickier dough. No biggie. I've been baking bread for over 20 years, BTW. No, I do not consider myself an expert as I am always learning.
More precisely, it is observational science, not theoretical science. Unless you have a way to measure and control both the ambient humidity, the moisture content of the flour and the liveliness of the yeast (and have all of those provided exactly with the recipe), then breadmaking is highly reliant on adjustments made throughout the mixing and rising process. Learning what a successful dough looks like is far more useful than strictly following prescribed measurements.
Mark Speir yes and no. Amount of flour can change depending on humidity, I may need as much as 1/2 cup more flour in summer than in winter. Brand of flour can have an effect the amount as well
It really is the same as the ones they sell in PR. Always buy it for sandwiches yet it doesn't always last longer than the five minute drive to buy it. Haha. I'll definitely try this one non-lazy day. Thank you for sharing!
Hey Chef John i always wondered when i watched baking recipies done by us/uk chefs: why you never use fresh yeast to make them? This dried stuff i never even saw in my life :)
Hey Chef have you tried the Japanese technique of making a paste of cooked flour and water to increase the hydration level of bread dough? Seems like that could be interesting in this recipe. Also could I use bacon fat (I save it) and cut back the salt instead of lardo?
My dad is Cuban and we still make Cuban Sandwiches every Christmas. Truth be told, when we make the sandwiches we just buy french bread from the supermarket because it's basically the same. I'll have to give this a whirl.
Thank you for such a beautiful bread recipe! Why must we put corn meal on the sheet pan? Does the corn meal help to prevent sticking, is it pretty to look at, is there a mystery reason for it? o.O
Just checking in. As per my comment last night, I was already actively planning on making cubans today, but with rye bread. After seeing this video, those plans were changed to use this bread recipe. Well, the deed is done, and dare I say this is one of the best cubans I've ever had. I absolutely love the crunch this bread developed. Far, far more than any other bread I've ever tried. Maybe that's the lard factor? You know I didn't skip out on that! A++, Chef; thanks for the recipe!
I'm currently hunting for a condo or a small home as my current studio has no oven in it - just a stove top and my slow-cooker. When I finally get an oven, this will likely be the first thing I cook.
What impact does the two stage yeast technique have on the final product. How would it be different if you just put all the yeast in the dough at once and skipped making the starter the night before?
Interesting recipe John. I'd slather that puppy in rare roast beef and horseradish mayo, some crunchy pickles and sweet roasted red peppers. Looks awesome as always chef. ☺
Hi Chef John! I used to get a bread loaf that looked JUST like this from the local supermarket, but the inside was more stiff and heavy, with big air pockets, unlike the rather spongy soft texture that your loaf has. Would longer rise time make it heavier, or is it a matter of aging the starter or usingf less or more yeast or something?
![FendiDa Rappa - Clock Dat ft. Shamar Marco [Official Music Video]](http://i.ytimg.com/vi/3NBU8KHdxYY/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/256967/Chef-Johns-Cuban-Bread/
I can't WAIT to see Chef John's Cuban Sandwich video. I heard it was so authentic that Trump wants to deport it!
Pro tip: what's the best way to cut pizza made out of Cuban bread? Little Caesars!
Nice one, Suzanne!
;D
Suzanne Baruch you'd be good at these videos lol
Only they are here illegally.
oh no way! that was just too funny
CHEF JOHN, I'M CUBAN AND ACTUALLY THIS ISN'T HOW YOU-- Nah, I'm just kidding, this recipe rules. Been wanting a Cubano recipe for a while, so definitely looking forward to the next vid!!
I love all of your videos and your narrating, it makes me smile no matter my mood
Cuban breaddd 🙌🏽 I'm not Cuban, I just really love bread
Being Cuban American this makes me so happy. Dipping it in café con leche for breakfast is everything.
Real Cuban uses LARD! Accept no substitutes!
good thing he's not real Cuban then
long time i search for a good recipie for cuban bread , and now finaly i have it thank you food wishes !! good job like always !!
I hate when people put "recipe" in the video description but don't give any measurements,which is a RECIPE.
The measurements are in the blog post. Also, you're welcome for the video. Didn't your parents teach you any manners?
Ross Boss They are on his blog :)
+Food Wishes lol great come back!
those are some nanners manners :P
If you were paying attention to the video, the last part said " Go to foodwishes.com for ingredient amounts and more info". So I don't get it.
I've been using French bread for my Cuban sandwiches I hope I haven't caused an international incident.
I love this guy "lemme give a sneak preview... Ok, That's enough!" never change, Chef John. Never change!
omg, Chef John...you always make me giggle with your throw away humor. And I have to say, that is one of most perfect kneads I have ever seen on RUclips. I recently found your channel and think you are terrific. The videos are like sitting in your kitchen, watching you cook. Thank you so much for your time and talent and sharing this information!! From a Grammy who can always learn something.
That sandwich peek was very teasing. Of course, I can't wait for your next video!
I've made Cuban Bread and didn't even know it! Yay for experimenting!
That looks amazing! I might have to try baking up a couple loaves of this for gifts.
Should have said "the Jean-Luc Picard of when to use lard"
Chef John I came here yesterday to make bread today 😁
Chef John, speaking of lard, how do you feel about sandwiches with pork lard, bacon bits, and caramelized onions? Did your polish grandmother ever make that?
Cool it is a one day(plus) fermented starter. Looking forward to the Cuban sandwich yum!
you are the Fidel Castro of your cuban bread Dough
I love this man. I have learned so much. Thank you so much Chef John.
We have the yummiest Cuban bread here in Miami 😄❤
Nicole Algarin yes we do I live in Hialeah
Hey fellow Miamin
If only you could make your next receipt
A media noche or
A ropa vieja sandwich
Then I'd make this bread for sure
But if you make a media noche with cuban bread you have a cubano... media noche is made with soft, sweet egg dough bread.
Dear Chef John, Thank you for sharing this recipe. I was wondering if you have the steps for the sweet Cuban bread used for Cuban Medianoche (Midnight Sandwiches). I would appreciate this greatly!
You are the Paul Reubens, of the bread for your Cubans.
Looks great..The Pork Lard is at Safeway in the cooking oil area.
I'm lucky to have a Cuban bakery near me, and their cubano sandwich is MASSIVE and delicious.
hey can i use bacon fat instead of lard or are the smoke and salt goung to mess up my life?
PLEASE MAKE Jamaican rice and peas PLEASE!!!!
Chef John, I have a food wish! Could you make some more one-pot recipes or anything else relatively cheap and easy? Thanks! 💕
Looks good! I hope to travel to Cuba someday to try some authentic Cuban bread in person!
Thanks! Me too. Although I assume this is as good as anything I'd get down there. ;)
It looks just as good!
Cooking Lessons for Dad
Come to Tampa - it's where the sandwich was invented!
Cooking Lessons for Dad me too. I'll go with you
Do they not make Italian bread or any other kind of bread in Cuba?
This is an especially great video.. I can't wait to see the sandwich 🍞
There are many great and skilled chefs on RUclips, but Chef John is the best of them all. There is nobody quite as good as Chef John. Literary none of them make video recipes as detailed, easy to follow, fabulous, entertaining, and funny as Chef John! Keep it up Chef John!
Bread IS an exact science! Use weights instead of volumetric measurements and baker's percentages.
Mark Speir What about room temperature and humidity? Are they factors in the science? This is not a sassy comment, just a genuine question, because I am neither a baker nor a scientist, but it seems feasible that they might have some effect on the flour:water ratio.
Someone posted a reply that isn't showing up, so the8ctagon, this is for you:
Yes, humidity is a factor. In fact, it is a major factor that cannot be ignored in commercial settings, but is less of a problem in home settings. With baker's percentages, which is used in commercial bakeries and by serious home bakers, flour is always 100%. Whatever the weight of the flour, all ingredients are measured as a percentage of that weight. Since this recipe looks to be a typical white bread recipe with a rather dense crumb, I would guess that the formula, expressed in baker's percentages, would call for between 50% and 60% hydration. So for 1000 grams of flour, for example, the water weight would be somewhere between 500 and 600 grams. THIS is the figure you want to modify when adjusting for humidity. If the humidity is high, lower the hydration a few percent. The flour stays constant. The amount of change necessary is found via experimentation.
I really struggled baking bread using the method that Chef John shows, which is in nearly every general cookbook written, until I switched over to using weights. Personally I never worry about humidity in my baking. I know that the formula will work correctly even if it the humidity is bone dry, so long as I use the correct amount of water called for in the formula, and higher humidity just means a slightly stickier dough. No biggie. I've been baking bread for over 20 years, BTW. No, I do not consider myself an expert as I am always learning.
More precisely, it is observational science, not theoretical science. Unless you have a way to measure and control both the ambient humidity, the moisture content of the flour and the liveliness of the yeast (and have all of those provided exactly with the recipe), then breadmaking is highly reliant on adjustments made throughout the mixing and rising process. Learning what a successful dough looks like is far more useful than strictly following prescribed measurements.
Mark Speir yes and no. Amount of flour can change depending on humidity, I may need as much as 1/2 cup more flour in summer than in winter. Brand of flour can have an effect the amount as well
It really is the same as the ones they sell in PR. Always buy it for sandwiches yet it doesn't always last longer than the five minute drive to buy it. Haha. I'll definitely try this one non-lazy day. Thank you for sharing!
Whole video was excellent. That sneak peak made me exclaim " Gawd!!! " immediately. Can't wait till the follow up video!
Superb.. I need to learn to bake.. :)
I left Miami about 30 years ago. Thanks, now I'm craving a medianoche. Won't be able to try this for a couple of days when I have time. Perfect.
Great video as always Chef John! ^^ My family loves your tikka masala recipe :D
Truth. His Tikka Masala recipe is incredible. All kidding aside, I really don't say that very often.
Just made his Chicken Tikka last week and man, it was amazing. Comparable to restaurant quality.
Andreas Hetland Haavik yup! I made it for guests last week and everyone loved it
Chef John is very kneady.
Reminds me of 'Pan de Agua' from Puerto Rico. Looking forward to the pork filled deliciousness on those sammiches :)
hey that's pretty good
"If you want to make this bread today, you'll have to make the starter yesterday"
Anyone got a spare Tardis that i can borrow?
I've had one to many unrisen (is that a word?) bowls of dough because I didn't test my yeast. I'm with the chef, I always proof my yeast now.
I kept waiting for the tomato sauce, pepperoni, and cheese until i remembered it was a bread recipe.
I love you chef john! "just as a friend/chef though, sorry"
As a Florida boy, I can't wait to see your take on Cuban sandwiches! The bread already looks amazing! :)
this is the best cooking show of all time
so good chef
wow, that smelled really good when it came out of the oven!
Thanks for sharing. wish I could have really smelled it instead of just imagining it.
Hey Chef John i always wondered when i watched baking recipies done by us/uk chefs: why you never use fresh yeast to make them? This dried stuff i never even saw in my life :)
it's nice that now we are allowed to make and eat cuban bread
just what I needed!!
I think it's awesome that we can enjoy these recipes again now that the US and Cuba have restored diplomatic relations.
Chef John! I Love you, and butter.
Oh no, Chef John, please don't say 'very' unique!
PHILIPPINES FOOD WISHES!!!!
Crispy pata, sisig, bibingka and buko pie are all amazing
possibly silly question, but, Chef John, could I use some of the bacon fat that I keep in a mason jar, next to the stove?
Hey Chef have you tried the Japanese technique of making a paste of cooked flour and water to increase the hydration level of bread dough? Seems like that could be interesting in this recipe. Also could I use bacon fat (I save it) and cut back the salt instead of lardo?
I want a brioche or Texas toast recipe!
My dad is Cuban and we still make Cuban Sandwiches every Christmas. Truth be told, when we make the sandwiches we just buy french bread from the supermarket because it's basically the same. I'll have to give this a whirl.
aww yiss! Cubano is my fav sandwich, can't wait!
You are without a doubt my favourite RUclips personality!
Thank you for such a beautiful bread recipe!
Why must we put corn meal on the sheet pan? Does the corn meal help to prevent sticking, is it pretty to look at, is there a mystery reason for it? o.O
Chef could you use shorting if you do not have lard? It can be hard to find even at walmart where I live
Just checking in. As per my comment last night, I was already actively planning on making cubans today, but with rye bread. After seeing this video, those plans were changed to use this bread recipe. Well, the deed is done, and dare I say this is one of the best cubans I've ever had. I absolutely love the crunch this bread developed. Far, far more than any other bread I've ever tried. Maybe that's the lard factor? You know I didn't skip out on that! A++, Chef; thanks for the recipe!
Hi chef! do you have any recipe for 100% whole-wheat bread?
You are so awesome! Thanks for the techniques that I have missed when making bread! I'm going to try them now!!!
John, have CUBAN holding this recipe from us? I love this type of bread and been wanting to make this!
I'm currently hunting for a condo or a small home as my current studio has no oven in it - just a stove top and my slow-cooker. When I finally get an oven, this will likely be the first thing I cook.
your kneadiness might be showing, chef
Mucho gracias, Chef Juan!
I just happen to have 125 g of "saindoux", French for lard. It's been in the fridge for awhile. I hope it's not rancid.
What impact does the two stage yeast technique have on the final product. How would it be different if you just put all the yeast in the dough at once and skipped making the starter the night before?
Interesting recipe John. I'd slather that puppy in rare roast beef and horseradish mayo, some crunchy pickles and sweet roasted red peppers. Looks awesome as always chef. ☺
Hmm, I predict the next video will be Cubano sandwiches.
I'd like to see you prepare 'pão de queijo' (cheese bread) someday.
saw palmetto, that's stealthy funny.
Hey chef John! Avid viewer here. I've been craving a good chile relleno. Would love to see your take on that yummy southwest classic.
Hi Chef John!
I used to get a bread loaf that looked JUST like this from the local supermarket, but the inside was more stiff and heavy, with big air pockets, unlike the rather spongy soft texture that your loaf has. Would longer rise time make it heavier, or is it a matter of aging the starter or usingf less or more yeast or something?
Looks amazing! I will give this recipe a try :) Shame that we didn't have crust sound test.
Is this ok replacing lard with butter or vege oil?
Hi John! This bread looks good. I've never had Cuban sandwich. Looking forward to that 😊
I'm only assuming a Sandwich Cubano is in our future.
the Cuban culture surrounds my area so I know the crust does not look smooth enough
John,
For viewers not using a chevron baking pan may require a longer bake time
I have the need for kneading...
Sadye Chester lol
"Pan Sobao" as we say on the Island
Hola chef John have you tried ropa vieja? that bread looks delish
You like Sol Food Chef John?
Whoa. Was that a carbon steel nakiri? Very sexy.
love your channel. hands down the best cooking channel on RUclips, with no daytime tv-esque gimmicks. I can't wait for that Cubano.
Pan de Manteca!!!! Cuban LIFE!
if I don't have lard can I use leftover bacon fat?
I've just died and entered heaven ! ♡ THANK YOU CHEF ♡
Damn . I had no idea that this bread was called Cuban bread . In the UK we call it French Sticks or French Breadstick
Similar but not quite the same. Chef John has a good recipe for French Bread on his site too :)
Fantastic looking bread! Please do a gluten free bread. I do miss home baked bread and I can no longer have gluten. 😩
That looks so good i love cuban bread 🇨🇺
oh come on! I have to dirty my whisk twice?
cool one.. will try in my channel.
Thanks Chef! Our family loves Cuban sandwiches! This is definitely on my list to make and invite the family over. Can't wait for the sandwich video!