Cost Breakdown

Critical Success Points

• • Kneading the dough to a smooth, elastic texture
• • First bulk fermentation until the dough doubles in size
• • Pressing the garlic‑butter onto the bread and using a second sheet to weight the loaf during the final bake (prevents burnt garlic)
• • Monitoring the garlic color during the first 4‑minute high‑heat bake

Safety Warnings

• • Handle hot oven trays with oven mitts to avoid burns.
• • Melted lard and butter are hot; allow to cool slightly before mixing with other ingredients.
• • Use a sharp serrated knife carefully when slicing the cooled loaf.