Ingredients
200 grams rye flour
300 grams whole wheat flour
10 grams sea salt
3 grams active yeast (half a package)
370 grams warm water
Olive oil
6 to 10 ice cubes
Preparation
In a large bowl, mix flours, salt and yeast together Gradually add warm water to the dry ingredients until dough forms Knead until smooth (add flour as needed) about 5 to 7 minutes Grease a container with olive oil. Place dough in container and seal (either with lid or plastic wrap) and let the dough rise for 30 minutes Punch the dough down and let rest another 30 minutes in the sealed container 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) Divide dough equally into 3 parts Fold each dough ball onto itself (and let rest for 20 minutes (covered with plastic wrap) Shape each dough ball into a baguette form (start with a cylindrical shape and roll from the middle to the ends) Place the baguettes on a peel and let rest for 40 minutes (covered with plastic wrap) Place baking stone in the oven and preheat to 475 Just before baking, score the tops of the baguettes with a serrated knife Transfer baguettes to the baking stone (if no stone, then use a baking sheet) 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). Baguette will be done when golden brown or hollow sounding when thumped.
