Mix flour, yeast, sugar and lard in a stand mixer
Add water gradually as dough comes together
Add salt once the dough forms
Knead on medium for 10 mins
Form into a ball and let rise in bowl for 1.5 hours at room temp
Turn out dough and pad into rectangle roughly 8x12”
Roll up from bottom into torpedo shape
Dust rimmed baking sheet diagonally with cornmeal and place torpedo
Cover with plastic wrap and let rise 1 hour
Preheat oven to 400°F
Score dough length wise across the top
Bake 20-25 mins until lightly golden brown
Let cool completely
Slice bread in half (top/bottom)
Cover cut sides with choice of compound butter
Place in 450°F oven for 4 minutes
Remove from oven, flip the bread and weight with second baking sheet
Return to oven for 6 mins
Enjoy
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