In a large mixing bowl, whisk together the flours, yeast and salt.

Add the cold water, and mix the ingredients together to form a sticky dough. It's best to do with your hand. Really squelch the mix through your fingers until there are no dry bits. Cover the bowl with a tea towel or plate and allow to rest for 15 minutes.

Give the dough a quick knead in the mixing bowl. Just fold it over itself a dozen or so times, and then cover the bowl with plastic wrap or a plate. Allow to prove until well risen – this might take up to three hours depending on the temperature/humidity in your kitchen.

Once the dough is nearly risen, preheat the oven to 250C (480F) fan-forced. If you’re using pizza stones, place them on the racks to heat up. Tear off four sheets of baking paper.  If you don’t have pizza stones, use upturned oven trays.

The dough is ready when it’s puffed up and airy.

Heavily dust the bench (it's a very wet dough) and your hands with rye flour or fine semolina (or Baker's flour), then gently scrape out the dough.

Fold the top of the dough into the middle then fold the bottom over to enclose it and make a long rectangle.

Dust the top of the dough with more flour, then use the scraper to cut it into four equal pieces.

Dust your hands again with flour. Pick each piece of dough up by the ends, give it a little stretch, and then place it on an individual sheet of baking paper to go onto the pizza stones, or onto the upturned baking tray.

Spritz the top of each loaf with a little water.

Turn the oven down to 220C (425F) fan-forced, and bake the loaves for 20 minutes.  Rotate the trays (or the loaves), remove the baking paper & lower the heat to 175C fan-forced.

Bake for another 20 minutes, or until the loaves are crusty and hollow-sounding when tapped.  

Allow the loaves to cool on a wire rack before cutting.