Mix yeast, 200ml water, and 250g flour into a thick paste.
Cover the starter and leave at room temperature overnight.
Mix the dough yeast with 2 tablespoons of tepid water.
Mound 1kg of flour on a surface and mix in the salt.
Make a well and add the yeast mixture and the starter.
Gradually incorporate the remaining water to form a dough.
Knead for 10 minutes until the dough is firm and elastic.
Halve the dough and shape into two round loaves.
Place on a tray, score a cross on top, and dust with flour.
Let rise in a warm place for 1.5 hours until doubled.
Preheat the oven to 200°C.
Bake for one hour until the loaves sound hollow when tapped.