Mix the flours with the salt in a mixing bowl and make a well in the middle. Crumble the yeast into the water, add the sugar and dissolve with a fork. Pour the mixture into the well and mix with a little flour to form a pre-dough. Cover and let rise for 15 minutes.
Add the lemon juice and oil and knead with the dough hook of the mixer for 3 minutes at the highest level until the dough loosens from the bowl. Let rise for another 10 minutes and knead again. Shape a tight ball with floured hands.
If you are baking on a ceramic baking stone, put it in the stove and select the desired temperature. The ball should now rest uncovered for 30 minutes, during which time the ceramic brick heats up.
If there is no stone, place the ball on a baking sheet with parchment paper. Before the blank goes into the oven, cut into the ball 4 x crosswise 1 cm deep.
Baking times:
Electric stove: 250 ° C for 10 minutes, then 200 ° C for 30 minutes
Circulating air: 190 ° C for 10 minutes, then 170 ° C for 30 minutes
Gas stove: 10 minutes level 5-6, then 30 minutes level 2-3
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