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Whisk the water and yeast together, add the oil and whisk again
Add both flours and salt and mix really well until everything is combined
Scrape the sides of the bowl with a dough scraper or spatulas and push the dough up into a ball
Cover and rest for 30 minutes
Do 4 stretch and folds with a wet hand, turning the bowl after each one
Cover and rest for 30 minutes
Repeat with 4 stretch and folds
Cover and rest for 1 hour
Preheat oven to 240°C and add a small tray at the bottom with cold water
Grease a large oven baking dish and add parchment paper
Sprinkle the dough with flour and generously on your baking dish
Turn the dough out onto the dish and sprinkle the top with flour
Cut into two pieces and gently shape into rectangles, then cut each into 3 pieces to make 6 rolls
Gently tidy the shape up and tuck the sides in using a scraper or metal spatula
Cover and rest for 20 minutes
Bake for 10 minutes at 230°C with the water inside the oven
Turn down the oven to 210°C and remove the water
Bake for another 10-12 minutes until golden
Cool completely before slicing and freezing airtight if desired
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