Part-wholemeal baguettes

Preparation has two stages because the dough rises slowly. No mixer is needed; the steps are simple and just require patience.
INGREDIENTS FOR 3 BAGUETTES
380 g Italian type 0 flour
1oo g wholemeal flour (I used Petra flours)
350 g water
6 g fresh yeast or 2 g freeze-dried yeast
6/8 g salt
I dissolve the yeast in room-temperature water.
I mix the flours in a bowl, reserve a small bowlful and add the dissolved yeast.
I stir with a spoon, add the salt and work for a couple of minutes.
The dough will be quite sticky. I flour the work surface.
I turn out the dough and work vigorously, turning it and adding the remaining flour.
I fold repeatedly and work for about 5 minutes, then shape a ball.
I place it in a floured bowl, cover with cling film or a lid and let rise for 2 hours in the switched-off oven with the light on.
After 2 hours, I transfer it to the fridge overnight. The original says it can remain for up to a week for more fragrant bread.
After 20 hours, the dough is ready to use, with many bubbles.
I use a scraper to turn it onto a floured work surface.
I flatten it with floured hands into a rectangle.
I divide it into 3 equal pieces with a scraper.
I take a piece and flatten it into a rectangle.
I fold it in half, pressing down.
I seal the fold well.
I bring the other edge forward and seal well.
I turn the seam underneath against the work surface and roll gently.
I transfer the loaves to a baguette tray or a parchment-lined baking tray, well spaced, cover with a tea towel and rest for 60/90 minutes away from draughts.
The loaves will have risen again. I heat the oven on its bread setting to 220°C and slash the loaves with a blade, about 1 cm deep.
I spray the surface with lukewarm water.
I bake at 220°C for about 30 minutes until golden. Inspired by a Viva la Focaccia recipe, with different flours.