Preparation

• Dissolve the yeast in water and pour it into the stand mixer or a bowl if working by hand.

• Add half of the flour and honey, work with the K-beater to mix the dough then add the other flour, oil, and lard, or only oil and salt.

• Remove the beater and replace with the hook, work for about ten minutes until the dough detaches from the bowl, add a bit of flour if needed.

• If proceeding by hand, mix the dough with a spoon then add the remaining flour, always mixing with the fork until it is no longer possible.

• Move to the work surface and finish working the dough by hand for about ten minutes, doing folds and resting for 15 minutes, 3 times.

• Do a round of folds if you have finished working with the robot, form a rectangle, bring the short side towards the center, and cover with the other half of the dough.

• Let it rest in a bowl covered with plastic wrap until doubled, if using sourdough overnight is fine in the fridge, in the case of fresh yeast 2-3 hours.

• Strong flour requires more work and is perfect for being stored in the fridge for rising, unlike weak flours that can rise at room temperature.

• After the time, in the case of sourdough, take the dough out of the fridge, do a round of folds, and let it rest for 2 hours.

• At this point, when the dough has risen, spread it on the greased tray to facilitate the spreading, if it shrinks wait and resume until the dough spreads easily.

• I had no difficulty, I spread it without problems, anyway oil your fingers as well as it is much easier and make holes with your fingers.

• Oil the surface, sprinkle with coarse salt, and preheat the oven to 482°F for 30 minutes.

• Bake and cook for 10-15 minutes then turn on the grill and cook another 5 minutes to brown it.

  Bon appétit

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