I just returned from Paris where the hotel I stayed at served mini sourdough baguettes on the breakfast bar. There was either rye or caraway seeds in the bread. I am just starting out on a journey to learn to create a sourdough starter, but I also want to know how to make mini-baguettes, roughly four inches in length, and how to add rye seeds to the dough mixture. I am craving these baguettes, which I buttered and added sliced salami.

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