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1
Prepare the starter: In a bowl, combine 2 cups of the all-purpose flour with the rye flour, malt syrup or brown sugar, salt, and 1 cup of the warm water.
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2
Mix well.
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3
Cover with plastic wrap, and set aside in a warm place for 24 hours.
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4
Discard half of the day-old starter.
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5
Place the remaining starter in a large bowl and add the remaining 2 cups of all-purpose flour and the remaining 1/2 cup of warm water.
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6
Knead to combine.
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7
Cover with plastic wrap and set aside in a warm place for 24 hours more.
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8
This makes the chef.
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9
Prepare the bread: In a large bowl, combine the all-purpose flour, water, and salt.
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10
Add half of the chef and mix (see Note).
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11
If using a mixer with a dough hook, beat for 8 minutes on low speed to combine well.
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12
If using your hands, knead for 10 minutes.
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13
Cover the dough with plastic wrap and set aside to rise in a warm place until it doubles in size, 8 hours.
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14
Preheat the oven to 500F.
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15
Cut the dough into 12 equal pieces.
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16
Flatten (dont punch) each piece of dough into a long stick about 12 inches long.
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17
Place 6 of the sticks on each of 2 baking sheets and dust lightly with all-purpose flour.
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18
Using a sharp knife, cut 4 diagonal slashes on each stick
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19
Place the loaves in the hot oven.
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20
Using a plant mister, spray the inside of the oven every 5 minutes, and bake until the loaves are golden brown, 10 to 15 minutes.
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21
Eat these ficelles while they are still warm.
