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1
Mix the cold rice with the bread flour, whole-wheat flour, herbs, and yeast.
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2
Add the water, mix, and let sit 10 minutes.
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3
Add the salt and start to knead until the gluten is well formed. You should be able to pinch off a section and stretch it between 2 hands without it breaking.
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4
Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let rise.
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5
Once doubled in volume, punch down the center. Turn the dough out onto a lightly floured work surface and cut into 3 sections. Form each section into a baguette. Cover each with a damp cloth and let rise again.
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6
Preheat the oven to 250 degrees Celsius and set a floured pizza stone inside to preheat with the oven.
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7
When the baguettes have risen again, place a baking tray filled with volcanic rocks and boiling water into the bottom of the oven.
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8
Carefully transfer the baguettes onto the pizza stone and bake for 10 to 15 minutes. During this time, they should rise in the oven.
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9
Then reduce the heat to 210 degrees Celsius and bake another 15 minutes.
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10
Turn off the oven, open the oven door a crack, and let the bread sit inside for another 10 minutes.
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11
Remove the bread to a baking rack to cool.
