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1000 g. Bread flour
200 g. Sourdough starter (alternatively can use 2tsp instant yeast)
750 g. Water
30 g. Olive oil
30g. Lard
60 g. Sugar
Mix everything together well followed with 6 sets of stretch and fold every 20 minutes.
Proof the dough another 2 hours at 25 degrees Celsius.
Cut the dough into 280-300 g.
Round it up then put in plastic containers (brush with the olive oil inside the container) cover/put lid on and use or freeze up to 2 months