Pambazo buns

For the biga, stir half a cup of flour, a third of a cup of water and two and a quarter teaspoons of yeast together the day before, for good flavour.

Leave it on the counter until nicely foamy, then refrigerate overnight; the next day it is risen and fluffy.

Put 500 grams of flour in the mixer bowl with the biga, a cup and a quarter of warm water, another two and a quarter teaspoons of yeast, two teaspoons of salt, a tablespoon of sugar and three tablespoons of rendered pork lard.

Mix with the dough hook a couple of minutes to bring it together, then run on medium-low about six minutes until it is very elastic, smooth and comes away from the side of the bowl; it is a soft dough and will stick slightly to the hands.

Cover with a towel and rise about an hour, until very puffy and about double in size.

Turn out onto a heavily floured surface, sprinkle more flour on top and press out all the gas, or degas it.

Divide into eight pieces, about 125 grams each, cutting the rectangle in half, then half again, then each piece into four.

Ball each piece by throwing it down for traction and cupping the hand over it with the fingertips and heel on the surface, pressing down through the whole motion so the ball pops up tight; do not leave too much flour on the surface.

Place the balls on two baking sheets lined with silicone mats and let them sit about ten minutes.

Lay each ball into a bed of flour, pat it out to a four inch circle and return it to the mat; this bun is always crusted in flour.

Final proof about 30 minutes, until doubled but not more than doubled, or they collapse.

Bake at 400 degrees about 18 minutes, until nicely browned on top.