Baguette de centeno

Pasos:
1-Combine flour, Dark Flour and yeast and mix
2-Gradually add the water
3-Add the salt and increase the speed to medium-low
4-Add the olive oil and mix until all is well combined
5-Cover the dough with plastic wrap and let it rest for 15 minutes
6-Divide the dough into 4 pieces and shape it into balls
7-Cover and let it rest for 20 minutes
8-Remove air pockets, roll the dough, reroll it, and place it in a greased baguette pan
9-Cover, and let it rest for 20 minutes
10-Proof it in the oven with a bowl of water at 95 °F/ 35 °C for 45 minutes or proof it in a warm place for 1 hour
11-Marque la masa
12-Bake at 430 F°/220 C° for 10 minutes then reduce the oven to 400F°/C°200 for 15 minutes (Baking temperature may vary depending on the oven)
13-Sprinkle water on the dough and on the bottom of the oven
¡Que aproveche!