The day before, dissolve the yeast in 500 ml of cold water with a whisk. Then mix 600g flour and salt in a large bowl and add the yeast water.
Stir with a wooden spoon for about 1 minute to get a smooth dough. Then knead another 100 g of flour by hand.
Seal the dough as tightly as possible, for example cover with plastic wrap or a large plate and store in the refrigerator overnight.
Take the dough out of the fridge the next day and let it stand for about 1 hour at room temperature.
Sprinkle flour on the baking sheet. The best way to do this is to use a dough card to push the soft dough out of the bowl onto a well-floured work surface.
Dust the dough with plenty of flour, then cut in half with the dough card or a knife. Important note: The dough should not be kneaded again so that the air generated is still trapped in the dough and the necessary pores form during baking.
Now form two loaves of bread about 35 cm long and place them on the baking sheet. Preheat the oven to 240 ° C fan oven.
Lastly let the dough rise for another 15 minutes. Then put it in the oven for about 20 minutes.