Place the flour, salt and lard into a large mixing bowl, mix, then add the yeast.
Make a well in the centre and add the water.
Mix thoroughly, then knead either manually or using a stand mixer until elastic, about 10 to 15 minutes.
Place the kneaded dough back into the bowl, cover and leave to prove until doubled in size, about 1 1/2 hours.
Knock back the dough, make sure no air is left inside of the dough, and place onto a very lightly floured surface.
Shape the dough either into rolls or loaves to fit into tins. After shaping, place into the tins or onto a baking tray.
Cover again and let sit until visibly risen, about 1.5 hours.
Preheat the oven to 220 C / Gas 7.
Bake the loaf for 35 minutes, or buns for 20 to 25 minutes. Spray the inside of the hot oven with a cold water spray to create steam, this massively improves the crust. For an even crisp crust, remove the baked loaves from the tins and place into the oven while adding more steam for 10 more minutes. The loaf has finished baking when it sounds hollow when tapped on the bottom.
Transfer to a wire rack immediately after baking.
Do not use any additional flour when kneading the dough.
Use a plastic scraper to pick up dough that has stuck to surfaces.
Using warm water helps to activate the yeast faster.
Incorrect proving will result in a doughy, dense loaf.