Mix both kinds of flour and with your fingers RUB in the yeast mixture till the formation of fine crumbs. Add salt, water.

Knead the dough. In fact, the technique of kneading I got from Richard the Bertin and Dan Lepard. They are both great masters of their craft and their equipment, I think, complement each other. But here's the thing: when all the ingredients for the dough are mixed, leave the dough to rest a little in the bowl for 10 minutes to ensure that the flour has absorbed as much water as possible. Thus significantly increases the elasticity of the dough and its easier to mix. Then we throw out our dough for kneading on a work surface. The basic idea of mixing is to "catch" the inside of the dough as much air as possible. I.e., the dough does not need to twist around its axis, Promina the lower part of the palm. Instead, pick him up from two sides, using the hands as two forks and holding the top with your thumbs. Lift the dough up and, turning on itself, with the scope down on the work surface. Pull the near-side test on themselves and fold forward, arching the arch - so to capture more air inside. Repeat this sequence of movements. Stretch and fold, grasping the air. The dough will begin to acquire a more elastic texture. Then again, let it sit for 10 minutes. Then drip a little vegetable oil on the table, put our dough is rested, stretch it a bit that it has acquired the more or less rectangular shape, and fold the dough like an envelope, first wrapping one long end to the middle, then the other is also to the middle and then in half. This should be done gently, in any case not umina dough. Again, give the dough to rest for about 10 minutes. Then form a ball, one at a time turning the edge to the center. Then turn the bowl, decorate it and politcnica region. Grease a bowl with vegetable oil (I use olive) and put the bowl inside. Cover with towel and let rise for 65 minutes or until it almost doubles.

Put the dough on a floured surface. Divide into 12 equal parts. First, I divide the dough into 3 parts and then each part is 4. Roll each portion into a ball just like we made out the dough into a ball before lifting. Cover with a tea towel and leave on for 5 minutes to rest. Then again form a ball, give them a bit of an oblong shape and place on podpylenny flour a towel, leaving between them enough space so they do not touch when proofing. Cover with a towel. Leave the loaf for 45 minutes in a draft-free place, so they increased in volume by almost half. With a razor blade or knife, make each loaf single longitudinal cut from end to end. Open door pre-heated the oven to 250 degrees and spray the walls with water from a spray bottle. Quickly put the bread in the oven on a baking sheet or baking stone, close the oven, reduce the temperature to 230 degrees and bake 10 minutes. Cool on wire rack.

Bon appetit!