Mix the flours together in the bowl of a stand-in mixer. Add in salt, yeast, and water. Mix well and knead the dough for a few minutes until smooth and elastic.
Place the ball of dough in a greased bowl and cover with a clean cloth. Let it rise in a warm place until doubled, about 1 hour.
Cut the dough into 3 pieces and form baguette loaves. Place them on a baking sheet, optionally sprinkled with cornmeal, or lined with parchment paper. Let them rise for 30 minutes. Make one long shallow cut on top of each loaf with a knife.
Preheat oven to 450F/220C, and bake tapalapa for 15 minutes until golden brown.