To make the poolish, mix together 4 tablespoons of bread flour, 0.25 teaspoons of active dry yeast, and 4 tablespoons of warm water in a mixing bowl.

Cover the bowl with plastic wrap and let it sit at room temperature for about 30 minutes or until it becomes bubbly and doubles in size.

In another mixing bowl, combine 10 cups of bread flour, the poolish mixture from step 2, and 3 cups of warm water. Mix well until a shaggy dough forms.

**Add in the sugar, active dry yeast, lard or shortening, and salt to the dough. Knead for about 10 minutes until thej dough becomes smooth and elastic.

Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and allow it to rise for about an hour or until doubled in size.

Once doubled, punch down the dough and divide it into 48 equal pieces. Roll each piece into a small ball shape.

Take each dough ball and flatten it slightly with your palm. Fold the edges of the dough into the center, forming a small pouch. Flip the dough over and place it on a baking sheet lined with parchment paper.

Allow the dough to rise for another 20 minutes while preheating the oven to 375°F.

**Bake the pan sobao for 15-20 minutes or until golden brown. Remove from the oven and let it cool before serving.

Enjoy your delicious homemade pan sobao! Serve it with a cup of coffee or hot chocolate for an extra special treat.