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 TH-cam. 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.
There are many great and skilled chefs on TH-cam, 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!
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!
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!
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.
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.
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?
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
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. ☺
I'm using chicken schmatlz when I make this. It looks like a good substitute for the Italian sub rolls from the New Jersey sub shops. My dad is missing them and I'm trying to replicate it. Nothing has come close yet. starting the sponge today! Woohoo!
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!
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
Check out the recipe: www.allrecipes.com/Recipe/256967/Chef-Johns-Cuban-Bread/
Being Cuban American this makes me so happy. Dipping it in café con leche for breakfast is everything.
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 this guy "lemme give a sneak preview... Ok, That's enough!" never change, Chef John. Never change!
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
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 TH-cam. 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.
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.
I'm lucky to have a Cuban bakery near me, and their cubano sandwich is MASSIVE and delicious.
There are many great and skilled chefs on TH-cam, 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!
this is the best cooking show of all time
We have the yummiest Cuban bread here in Miami 😄❤
Nicole Algarin yes we do I live in Hialeah
Hey fellow Miamin
Chef John I came here yesterday to make bread today 😁
I love all of your videos and your narrating, it makes me smile no matter my mood
Whole video was excellent. That sneak peak made me exclaim " Gawd!!! " immediately. Can't wait till the follow up video!
Cuban breaddd 🙌🏽 I'm not Cuban, I just really love bread
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 !!
love your channel. hands down the best cooking channel on TH-cam, with no daytime tv-esque gimmicks. I can't wait for that Cubano.
I'm an native Floridian (5th gen), born and raised in Tampa and THAT is exactly how it's done.
Well done, Chef John.
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.
You are without a doubt my favourite TH-cam personality!
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!
it's nice that now we are allowed to make and eat cuban bread
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.
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!
Holy moly I'm salivating just from the sneak peak! I am NOT going to miss that video!
so stoked for the cubano video!!!!
Its easily in my top 3 sandwhiches. its just perfect in every way.
Real Cuban uses LARD! Accept no substitutes!
good thing he's not real Cuban then
best chef on youtube. hands down.
As a Florida boy, I can't wait to see your take on Cuban sandwiches! The bread already looks amazing! :)
I think it's awesome that we can enjoy these recipes again now that the US and Cuba have restored diplomatic relations.
That looks so good i love cuban bread 🇨🇺
Reminds me of 'Pan de Agua' from Puerto Rico. Looking forward to the pork filled deliciousness on those sammiches :)
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.
Chef John! I Love you, and butter.
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?
PHILIPPINES FOOD WISHES!!!!
Crispy pata, sisig, bibingka and buko pie are all amazing
You are so awesome! Thanks for the techniques that I have missed when making bread! I'm going to try them now!!!
aww yiss! Cubano is my fav sandwich, can't wait!
Should have said "the Jean-Luc Picard of when to use lard"
These loaves look beautiful!
That looks amazing! I might have to try baking up a couple loaves of this for gifts.
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.
I've just died and entered heaven ! ♡ THANK YOU CHEF ♡
That sandwich peek was very teasing. Of course, I can't wait for your next video!
I've been using French bread for my Cuban sandwiches I hope I haven't caused an international incident.
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!
That Cubano preview, oh man. You got me right at lunchtime, Chef, and now I want a ham sandwich.
I've made Cuban Bread and didn't even know it! Yay for experimenting!
Just made this after following your recipe, so good!
z33z11 wow the was super quick..lol
where has this channel been all my life!!!!!!
I love the way you talk lol everything you say sounds so nonchalant and cheery
Pan de Manteca!!!! Cuban LIFE!
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.
That is a great looking bread recipe. I don't even think bakeries in my city have that type of bread.
I love this man. I have learned so much. Thank you so much Chef John.
Cool it is a one day(plus) fermented starter. Looking forward to the Cuban sandwich yum!
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, I have a food wish! Could you make some more one-pot recipes or anything else relatively cheap and easy? Thanks! 💕
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.
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.
As a cuban, cuban bread is the BEST!
The first mix is called, madre (mother), bcs from there you can start other doughs. I'm cuban.
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?
yes! I've been waiting for this forever!!
You are the Mark Cuban of your cuban bread!
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
I love you chef john! "just as a friend/chef though, sorry"
You are the Paul Reubens, of the bread for your Cubans.
The mighty God of dough has come down from brioche heaven to kiss this loaf
John,
For viewers not using a chevron baking pan may require a longer bake time
You have my interest Chef John, as I come from the land of cuban sandwiches... that being Florida. Can't wait to see the next episode.
Looks amazing! I will give this recipe a try :) Shame that we didn't have crust sound test.
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. ☺
I've made a lot of breads, but never Cuban. I've got to try it.
Now I want a cuban sandwich! Thanks for sharing this recipe!
you are the ray romano of your cubano
I'm using chicken schmatlz when I make this. It looks like a good substitute for the Italian sub rolls from the New Jersey sub shops. My dad is missing them and I'm trying to replicate it. Nothing has come close yet. starting the sponge today! Woohoo!
Chef John's comedy show ... love it!
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!
John Favreau will be highly anticipating these Cuban sandwiches
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.
I want a brioche or Texas toast recipe!
Looks great..The Pork Lard is at Safeway in the cooking oil area.
PLEASE MAKE Jamaican rice and peas PLEASE!!!!
I'd like to see you prepare 'pão de queijo' (cheese bread) someday.
This is an especially great video.. I can't wait to see the sandwich 🍞
Chef, this sounds so good!! AND, I just happen to have some beautiful Fatty Ham in the freezer for this.
hey can i use bacon fat instead of lard or are the smoke and salt goung to mess up my life?
l love Cuban sandwiches! BTW nice hands;)
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
was watching your Tiramisu recipe when the notification for thisvideo poped up!
Hi John! This bread looks good. I've never had Cuban sandwich. Looking forward to that 😊
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?
luv ya Brother Chef John!
You are awesome John!!!
Hola chef John have you tried ropa vieja? that bread looks delish
Chef could you use shorting if you do not have lard? It can be hard to find even at walmart where I live
Can't wait for SB predictions!
hey that's pretty good
What a beautiful thing! 😊