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1
Prepare the pre-dough with old bread: Mix 40 g old, dry bread, 40 g flour, 0.6 g (1/4 tsp) instant yeast and 80 g water in a small bowl.
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2
Cover with plastic and put in the refrigerator to proof for 3 days.
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3
The day before baking, prepare the sourdough portion by mixing together 40 g rye flour, 40 g water and 4 g sourdough starter.
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4
Cover and let sit at room temperature for 16-20 hours.
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5
After the pre-dough and sourdough have been prepared, it's time to bake!
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6
In a large bowl, add the 210 g bread flour, 60 g rye flour, 1.6 g instant yeast (about 3/4 tsp) and 7 g salt.
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7
Mix well, then put the pre-dough, sourdough and 125 g water on the dry flour.
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8
Mix in gently with your hands and then knead on a flour surfaced until smooth, about 10 minutes.
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9
Put the kneaded dough in a bowl and cover.
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10
Let it rise for a total of 90 minutes, but fold punch down and fold the dough after 30 minutes and then again after another 30 minutes.
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11
After 90 minutes, divide the dough into 5 equal pieces about 130 g each.
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12
Gently flatten out each piece without pushing too much air out, and roll each piece into a cylinder shape.
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13
Place on a floured cloth, cover with a tea towel and let rest 10 minutes.
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14
After 10 minutes, roll each portion of dough into a mini baguette with your hands - about 9-10 cm.
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15
You can leave the ends round or make them pointed.
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16
Dust each formed baguette very well with rye flour and place crease-side UP on a floured cloth.
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17
Cover with a tea towel and let rise a last 30 minutes.
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18
Meanwhile, preheat oven to 250C/480F.
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19
(Place a steam pan at the bottom rack of the oven for pouring in boiling water in for steam later.
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20
Prepare some boiling water to pour in too.)
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21
After 30 minutes, gently roll the baguettes over so the crease-side is now DOWN and place onto a baking sheet.
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22
Score each baguette with 3 almost vertical slashes down the dough.
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23
Put in oven and pour in some boiling water into the steam pan to create the steam.
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24
Bake for a total of 20 minutes - after the first 10 minutes, remove the steam pan and turn down the temperature to 230C/450F.
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25
Once finished, let cool down on a rack.
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26
Enjoy!
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27
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