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1
Sift the '0' flour in the mixer bowl and add the crumbled yeast by hand. Add the malt and 200 milliliters of water. Knead until the dough is smooth.
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2
Place the dough on a work surface and knead it briefly by hand, shaping it into a ball.
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3
Place the ball of dough in a bowl, cover with a damp cloth and let it rise for 30 minutes at a temperature of 28C.
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4
Place the '0' flour and the strong flour in the mixer bowl, then add the dough from the first kneading, the very fine cornflour, cornflour, milk, and 50 milliliters of water.
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5
Knead briefly, just enough to combine the ingredients, then incorporate the salt, the lard, and the egg yolk and knead well.
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6
Cover the dough with a damp cloth and let it rise for 40 minutes.
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7
Place the dough on a work surface and divide it into 4 pieces.
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8
Shape the 4 pieces into 4 rectangles measuring 32x14 centimeters.
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9
Roll them up, one by one, and shape them into 4 loaves, 40 centimeters long and 4 centimeters wide.
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10
Place some cornflour on a kitchen towel and place the loaves on top, make some diagonal incisions with a sharp knife, cover the loaves with a damp cloth and let them rise for 30 to 40 minutes more.
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11
Bake in a preheated oven at 180C for approximately 25 minutes or until golden.
