Dissolve yeast and salt in the cold water in a large bowl.

Stir in the flour a little at a time until the dough is sticky but firm.

Cover the bowl with a shower cap or plastic wrap and place the dough in the fridge overnight.

Preheat the oven to 240 degrees Celsius (464 degrees Fahrenheit) (fan).

While the oven is heating, carefully shape the two loaves.

Do not knock the air out of the dough.

Turn the dough out onto a floured surface and divide it into 2 lumps.

Place half of the dough on one baking tray and the other half on the second baking tray.

Make a small slit in the top of each loaf before placing them in the oven.

Bake the bread for 5 minutes at 240 degrees Celsius (464 degrees Fahrenheit) (fan), and then reduce the oven temperature to 210 degrees Celsius (410 degrees Fahrenheit) (fan).

Give them 20-30 more minutes, depending on how your oven heats. The bread is ready when it sounds hollow when tapped on the bottom.

Let them cool on a wire rack before eating.