Measure the flour, lard, and salt into a large mixing bowl or plastic container. In a separate cup, measure the warm water and add the yeast. Wait 5-10 minutes until the yeast is active.
Mix the wet and dry using your own hands, a dough hook, or some kind of utensil. Stop mixing just when it comes together into a shaggy dough. It is okay if there are still some chunks of lard, they will be folded in.
Let rest for 15 minutes. Then wet your hands, grasp a corner of the dough, and pull it towards you. Before it begins to tear, drop it on the opposite side of the bowl. Repeat twice for a total of 3 stretch-and-folds, then rest for another 15 minutes. Repeat this process at 15-minute intervals 3 times during the first 45 minutes.
At this point the dough should be silky smooth and all the ingredients will be well incorporated. Let rise for 1 hour, or until roughly doubled in volume.
Turn the dough out onto a floured board and pat into a disk (or divide into smaller loaves and shape one at a time). Fold the edges in like a burrito, then roll towards you like a scroll. Use a bench knife to put tension on the crust by tucking in the edges until you are happy with the shape. Transfer to a parchment paper lined sheet pan, sprinkle with a little flour, cover, and proof for about 45 minutes until doubled.
Preheat oven to 425 F. When ready to bake, score the loaf slightly to one side, using a lame or scissors to make an 'ear' that will help the loaf expand.
The bread is finished baking when it reach an internal temperature of 208 F. Let cool completely before breaking the crust.