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1
In a large bowl, mix flours, salt and yeast together
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2
Gradually add warm water to the dry ingredients until dough forms
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3
Knead until smooth (add flour as needed) about 5 to 7 minutes
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4
Grease a container with olive oil.
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5
Place dough in container and seal (either with lid or plastic wrap) and let the dough rise for 30 minutes
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6
Punch the dough down and let rest another 30 minutes in the sealed container
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7
Punch the dough down again and let rest for 2 to 3 hours (alternatively, refrigerate between 8 to 12 hours - when ready to use, bring to room temperature)
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8
Divide dough equally into 3 parts
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9
Fold each dough ball onto itself (and let rest for 20 minutes (covered with plastic wrap)
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10
Shape each dough ball into a baguette form (start with a cylindrical shape and roll from the middle to the ends)
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11
Place the baguettes on a peel and let rest for 40 minutes (covered with plastic wrap)
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12
Place baking stone in the oven and preheat to 475
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13
Just before baking, score the tops of the baguettes with a serrated knife
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14
Transfer baguettes to the baking stone (if no stone, then use a baking sheet)
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15
Bake for 12 minutes and insert two ice cubes on the bottom of the oven at two minute intervals for the first 6 minutes (the steam will help create the familiar baguette crust).
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16
Baguette will be done when golden brown or hollow sounding when thumped.
