>>21452256
>>21452701
Should have added, the lard is melted but not hot. Add the flour, salt and lard to the bowl of a stand mixer. Beat together until you get a moist, lumpy mix. While beating that together, bloom your yeast together with your sugar in half the water. As soon as the yeast mixture is frothy, add it snd the remaining water to the flour mix. Beat together into a smooth ball, then knead on med high for 15 minutes. You want a tight dough with a strong gluten structure and dense crumb. After your dough is needed, form into a tight ball and place in a prepared bowl. Cover, and allow to rise until doubled in size, about 2 hours. After dough has risen known down and divide into 210g portions. Roll each into a tight ball. Cover and allow to relax for half hour. When relaxed, shape into even loaves, approximately 10" long. Score down the center about 1/4" deep with a razor blade. Set on sheet pan sprinkled with corn meal, cover, and allow to rise again, about 90 minutes. While bread us rising again, set oven to 425°, and place a cast iron pan in the bottom. When oven has come to temperature, pour 8 to 10oz water into the cast iron pan and add your loaves. Bake for around 25 minutes until golden brown and a thermometer inserted into a loaf reads 200°. Pull bread and place on a wire rack to cool for about half an hour.
Use like any other bread
