Combine 500 grams all-purpose flour, 350 milliliters of warm water (110°F), 2 teaspoons of instant yeast, and 10 grams of salt in a large mixing bowl.

Mix on medium speed in a stand mixer with a dough hook for 8-10 minutes until the dough is smooth and elastic, or knead by hand for 12 minutes.

Add 1 tablespoon of lard or vegetable shortening if using and knead for 2-3 minutes until fully incorporated.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.

Turn the dough out onto a floured surface and divide into two equal pieces; shape each into a 10-12 inch oval loaf, creating a shallow groove lengthwise.

Place loaves on a parchment-lined baking sheet, cover loosely with a kitchen towel, and let rise for 30 minutes until slightly puffy.

Preheat the oven to 450°F (230°C) with a baking stone or sheet inside for at least 15 minutes, and fill a spray bottle with water for steam.

Score the top of each loaf with 1/4-inch deep diagonal cuts, transfer to the hot baking surface, spray the oven walls with water to create steam, and close the door quickly.

Bake at 450°F (230°C) for 20-25 minutes, misting the oven with water again at the 10-minute mark, until loaves are deep golden and the internal temperature reaches 205-210°F.

Transfer the loaves to a wire rack and cool completely for at least 30 minutes before slicing to set the crumb.