Adapted from tipsybaker.com
. Dissolve 1 teaspoon yeast in 125 ml. tepid water.
. In the bowl of a mixer, combine 2½ teaspoons kosher salt, 700 ml. tepid water, 1 kg. bread flour (or plain), and the yeasty water. Mix until smooth and elastic. It will be too wet to handle.
. Oil 2 bread pans and sprinkle with flour. Pour in the dough. You'll need a rubber spatula to ease it into the pans.
. Cover with a damp towel and let rise for 3-5 hours or until doubled.
. Heat oven to 450. Bake loaves for 30 minutes, then remove from the pans and bake on the oven rack for 15 minutes more.