- Place the dough ingredients, except the salt, in the bowl of a mixer fitted with a dough hook. Mix on the low speed for about 4 minutes or until a coarse ball forms. Add in salt and continue kneading on medium speed for 6 more minutes, scraping down the sides of the bowl with a rubber spatula as necessary, until the dough is slightly sticky but soft. The dough should pass the windowpane test.
- Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and allow the dough to ferment at room temperature until doubled. Lightly press the dough down, and divide in half. Cover, and let rest for 20 minutes. Shape each half into a baguette and place them on a baking paper sprinkled with the enough semolina, then with rye flour. You may form the loaves into boule, or any other style that pleases you.
- Lightly sprinkle the dough tops with rye flour. Cover each with a plastic wrap and allow them to proof at room temperature until nearly doubled, 1-2 hours. Place a shallow pan in the bottom of the oven and preheat to 200C/400F. Uncover the dough and sprinkle the top with more rye flour. With a very sharp knife, make 3 or 4 diagonal cuts about ¼ inch deep across top of each loaf. Place the baguette on the middle rack and immediately place 1 cup of ice cubes in shallow pan and close door. Bake 30 minutes until done. Allow your loaf to cool completely on a rack, about 2 hours, before slicing.
Details => Forum | - 除了食盐，将面团其它材料放入搅拌盆，低速搅拌成团，约4分钟。放入食盐，用中速继续揉搓面团6分钟，，盆具周围要是粘有面糊，用橡胶刮刀刮下混合揉搓。完成的面团有点粘，但是很柔软。
- 揉成球状后放到抹了油脂的盆里，滚动让面团均匀沾到油脂。室温发酵直到双倍大。轻按面团，分成2份。盖上保鲜膜松弛20分钟。每份面团整形成长棍。烤盘铺上烤纸，先洒粗麦粉，然后再洒上一层黑麦粉。你也可将面团整形成圆球状或是自己喜欢的形状。
- 面团洒上黑麦粉后盖上保鲜膜醒发到将近2倍大，大约1-2小时。烤箱底层放入一个浅盘，预热到200C/400F。面团去掉保鲜膜后，再洒些黑麦粉。面团表面用利刀斜划上1/4寸深刀痕3-4次后送入预热后的烤箱中层。抛入一杯冰块在烤箱底层的浅盘，立马关上烤箱门。烘焙30分钟。放到架上晾凉2小时后切片。
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