Combine 4 cups bread flour, 2 teaspoons instant yeast, and 1.5 teaspoons salt in the bowl of your stand mixer.

With the mixer on low speed, slowly pour in 1.5 cups warm water until a shaggy dough forms.

Increase speed to medium and knead for 5 minutes. Add 1 tablespoon softened lard and continue kneading for an additional 4 to 5 minutes until the dough becomes smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm, draft-free spot for 1.5 hours.

Turn the dough out onto a lightly floured surface and divide it into two equal pieces using a bench scraper. Shape each piece into an oblong loaf approximately 14 inches long and 3 inches wide.

Place both loaves seam-side down on a parchment-lined baking sheet, cover loosely with a towel, and let them rise for 45 minutes to 1 hour.

Preheat your oven to 475 degrees Fahrenheit about 20 minutes before baking.

Score a single diagonal slash down the length of each loaf, cutting about 1/4 inch deep.

Transfer the loaves to your preheated baking stone or baking sheet. Immediately spray the loaves heavily with water.

Bake for 25 to 30 minutes, misting with water at the 5-minute and 10-minute marks.

Transfer the loaves to a cooling rack and wait at least 30 minutes before slicing.