In a large bowl combine the flours, wheat germ, salt and yeast. Pour the water and milk into the flour and stir it up.
The dough should be neither dry nor sticky but should tend more toward sticky than dry. If too sticky, knead in a little more flour.
Knead the dough well. (I do this with my KitchenAid mixer.)
Roll the dough in flour and put it int a warm bowl. Cover it with plastic wrap or a clean towel and leave it in a cool, draft-free place and go about your business.
Several hours later, whenever convenient, punch down the down, knead it well, roll it in flour and forget about it till convenient.
Sometime later, punch the dough down, give it a final kneading, shape it into a baguette, place it on a baking sheet, slash the top with 4 diagonal cuts, brush the loaf with water and let proof for a few minutes (and if you don't have time, it can go straight into the oven).
You can preheat the oven or put it straight into a cold oven, it matters not a bit. Bake at 450F degrees for 30 minutes. Turn the oven to 425F degrees and bake another 20 minutes.
Remove from the oven and place on a wire rack to cool.