FOR THE PRE-DOUGH: Put water, yeast and flour (wholemeal and light) in a bowl or food processor and mix well once.
600 ml lukewarm water, 5 g fresh yeast, 500 g Whole wheat flour, 500 g Wheat flour
Knead with your hands or a wooden spoon until a uniform dough is formed.
Cover with a cotton cloth, place in a room-warm place without drafts and let rise for 1 hour.
Then place in the refrigerator and let rise for at least 8 hours or overnight.
The next day, remove from refrigerator and put dough in a food processor with dough hook.
Add remaining yeast (5g) and salt and knead until everything is well combined.
5 g fresh yeast, 16 g Salt
Let rise for 30 minutes at room temperature.
Roll out into a square on a floured work surface and then fold into a parcel. To do this, first fold in the upper and lower sides, then the left and right sides. Cover with a cotton cloth and let rise for another 30 minutes.
Roll out one more time and fold into a packet again. Cover and let rise for 30 minutes.
Cover and separate into 4 equal, oblong pieces (best done with a dough scraper).
Place directly in the baguette baking pan (or on a baking sheet lined with parchment paper) and cut a few slits across with a sharp knife.
Cover and let rise for a final 30 minutes.
At the end of the baking time, preheat the oven to 240 degrees.
Place in the oven and bake for 25 minutes until the bread is nice and golden brown.
TIPS: Watch to see if the dough gets too dark. If so, reduce baking time to 220 degrees convection about halfway through.
Remove from oven, let cool briefly and remove from pan to cool completely.
Enjoy with spreads of choice and wrap leftovers loosely in a kitchen towel and store in a bread basket. Fresh frozen shelf life about 1 month.