Baguettes Truly French

1/3 cup whole-wheat flour 1/4 cup water4 cups flourScant 1 tablespoon salt1 tablespoon rapid-rise yeast2 teaspoons honey1 1/4 cups warm water (120 degrees)1. In a bowl, stir the whole-wheat flour into the water, cover it with plastic wrap, and let it stand for 24 hours at room temperature.2. The next day, mix the whole-wheat mixture with the remaining 4 cups flour and salt in a bowl. Add the yeast and stir it in. Make a well in the center of the flour mixture and pour the honey and water into it. First with a wooden spoon and then with your hands, thoroughly mix everything together. Dump the dough onto a work surface and knead it vigorously - pressing and pushing and pulling it around - for about 10 minutes: It will become more smooth and elastic as you go.3. Return the dough to a bowl and let it stand in a warm draft-free place for about 1 to 1 1/2 hours, until it has doubled in size. Cut the dough in half and let it stand for about 10 to 20 more minutes.4. Roll each piece of dough on a lightly floured work surface into a long cylinder - but be careful not to make them longer than a baking sheet. Make the ends slightly point to resemble a baguette you would find at the bakery.5. Line the baking sheet with parchment paper. Place the baguettes on it and let them rise for about 1 to 1 1/2 more hours.6. Heat the oven to 425 degrees. With a small sharp knife, diagonally score the baguettes approximately every 2 inches.7. Place a couple of baking pans on the bottom of the oven (or the lowest baking rack if you oven's coils are at the bottom) and fill them with an inch or so of water. Slide the baking sheet onto the middle oven rack, immediately close the oven, and bake the baguette in the hot steam for approximately 30 minutes, until it is golden brown. Cool the baguettes slightly before eating. If you believe the French way of thinking, you should never let baguettes get more than a half-day old before eating. But we know even better: After a half-day, heat baguettes briefly at 350 degrees to revive them. Or, freeze them immediately after cooling; thaw it and reheat at 350 degrees for "fresh" bread anytime.Makes 2 baguettes; about 15 slices each.Nutrition values per 2-slice serving: 136 calories, trace amount fat ( trace amount saturated), 28 g carbohydrates, 1 g fiber, 4 g protein, 0 mg cholesterol, 421 mg sodium."Basic Baking: All You Need to Bake Well Simply" by Sebastian Dickhaut, Jennifer Newens and Cornelia Schinharl (2001 Silverback Books, $20)