Put the flour in a bowl. Crumble the yeast into the flour with your fingers. Add salt and 625 ml lukewarm water. Knead with the dough hooks of the mixer for about 3 minutes to a soft dough.
Take the dough out of the bowl and form it into a ball on a little flour. Place in the bowl, cover and leave to rise in a warm place for about 1 hour until the dough volume has doubled. Line three baking trays with baking paper.
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Divide the soft yeast dough into 6 pieces on a well floured work surface. Form each piece of dough into a rectangle (approx. 12 x 26 cm).
Dust with flour. Place 2 loaves of bread on each of the prepared baking trays and scratch several times. Sprinkle hot oven walls with 5 tablespoons of water before each baking process and bake the breads immediately one after the other for 14-16 minutes until golden brown.