Put the yeast, flour and salt in the bowl of a stand mixer (in that order). Add 1 1/3 cups cold water.
Mix on slow speed.
Once the dough comes together slowly add another 1/3 cup of water.
Increase the mixer speed to medium and knead the dough with the dough hook for 8 minutes until you can stretch it easily and it won’t tear.
Lightly oil a 3 liter/10 cup square plastic container and place the dough in it. Cover with the lid and leave to rise for 1 ½ to 2 hours until doubled or tripled in size.
Tip the dough carefully out of the container onto a floured board. Cut the dough in half and gently move both loaves to a floured baking sheet. Oil the tops lightly and cover with plastic wrap. Leave to rise again for 30-45 minutes.
Preheat the oven to 500 degrees. Place the loaves in the oven and immediately turn the temperature down to 425 degrees. Bake for 25 to 30 minutes until the dough temperature is 200 degrees and/or the loaves are brown and sound hollow when tapped.