In large bowl mix together the water and yeast then stir in the flours and salt until well combined.
Knead the dough by hand while in the bowl (dough will be sticky) for about 3 minutes.
Cover the bowl and refrigerate for at least 12 hours.
Sprinkle a large baking sheet lightly with flour and set aside.
Take the dough out of the refrigerator and divide in half then form each half into a cylinder shape roughly 12-inches long and place them on the baking sheet.
Use a serrated knife to cut about 6 shallow slits across the top of the baguettes then lightly sprinkle flour over the baguettes and allow to sit at room temperature for 30 minutes.
Place an empty cast-iron pan (or other metal oven-proof pan) on the bottom rack of the oven then preheat the oven to 450°F for 30 minutes so the pan is very hot.
Put the baking sheet with the bread on the top rack of the oven then carefully put the ice cubes in the hot pan on the bottom rack.
Bake the bread until browned and crispy on the outside, 35 to 40 minutes.
Take the bread out of the oven and allow to cool for 20 minutes before serving.
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