Pan cubano

Whisk the bread flour, instant yeast and sugar together in the bowl of a stand mixer.

Add the melted lard and the room temperature water gradually as the dough comes together.

Add the kosher salt once a ball forms and knead on medium speed about 10 minutes, until firm but supple.

Form into a ball, drop into an oiled bowl, cover tightly with plastic wrap and bulk ferment at room temperature an hour and a half, until doubled.

Turn out onto a well floured surface and pat into a rectangle of about eight by twelve inches.

Roll up from the bottom, pinching and pressing as you go so there are no bubbles, and pinch the seam underneath.

Pat into a torpedo shape and place diagonally on a rimmed baking sheet dusted with cornmeal.

Cover with generously oiled plastic wrap and rise at room temperature another hour, until about doubled.

Heat the oven to 400F.

Score the loaf lengthwise across the top.

Bake 20 to 25 minutes, until lightly browned and the thickest point registers about 200F.

Cool completely, about three hours, before slicing.