Pan Bread with Compressed Yeast Sponge

Ingredients

• 2 pails water (about 8 cups)
• 5 ounces yeast
• 1 pound coarse sea salt (formerly 'bay salt')
• ½ pound sugar
• ½ pound lard

Directions

1. In a bowl, combine 1 pail of water (4 cups) and the yeast at 85°F (29°C) to create the sponge.

2. In another bowl, mix the remaining pail of water (4 cups) with the salt, sugar, and lard at 75°F (24°C).

3. Combine the sponge with the water mixture and mix the dough well.

4. Let the dough rise until it doubles in size, then scale and shape it into pans.

5. Allow the dough to proof, then bake in a preheated oven at 350°F (175°C) until golden.