Mix the Rye Sourdough: Prepare the sourdough and let it ripen for 14 to 16 hours at 70 degrees F.

Prepare the multigrain soaker: Prepare the soaker at the same time as the rye sourdough and let it rest overnight.

Final Dough:

Add the rye sourdough, soaker, and 100 grams of water in the bowl of a stand mixer. Mix to incorporate. Add the rest of the ingredients (all-purpose flour, instant yeast, 1/8 teaspoon salt, honey) and mix on first speed for 3 minutes. Check the hydration and sprinkle in more flour or water, as needed. The soaker adds moisture so you may need to incorporate additional flour, one tablespoon at a time.

The dough should be moderately loose and somewhat sticky. Mix for another 3 to 4 minutes on second speed. There should be a reasonable amount of gluten development. The desired dough temperature should be 78 degrees F.

Let the dough ferment for 1 to 1 ½ hours with no folds.

Shape into Baguettes:

Divide the dough into two equal portions, and shape them into rough rounds. Place each piece seam side down on a lightly floured work surface. Cover with a kitchen towel and let them rest for 10-15 minutes.

Working with one piece at a time, place the dough seam side up and gently press to degas it. Form into a rough rectangle. Fold the top edge of the rectangle down toward the center. Press firmly along the fold with your fingertips to seal and degas.

Rotate the dough 180° so the bottom edge becomes the top. Fold the new top edge down toward the center, pressing firmly to seal. Fold the top of the dough down a couple of more times and seal it with your fingers or the heel of your hand. This will help to degas and get a tight seal. You should end up with a rough batard-shaped loaf.

Place the dough seam-side down. Using both hands, gently roll the dough into a 15-inch long, even cylinder, starting at the center and working outward. Lightly taper the ends by applying gentle pressure as you roll.

Ensure the seam is sealed tightly, and place the shaped baguettes seam-side up in lined baguette proofing baskets.

Cover the loaves and let them rise until they appear slightly puffy, which should take 1 to 2 hours, depending on the temperature of your kitchen. Warmer environments will shorten the rise time, while cooler conditions may extend it.

Prepare Oven for Baking:

30-45 minutes before you plan to bake, Preheat the oven to 475 degrees F, with a baking stone on the middle rack and a steam pan underneath.

Score and Bake:

Gently remove the risen baguettes from the proofing baskets and place them seam-side down onto a parchment-lined baking sheet.

Score the tops of the baguettes with a bread lame or sharp knife. Holding the lame at a 45-degree angle, make one long slash down the center of each baguette.

Carefully slide the loaves off of the baking sheet (parchment sheet and all) and onto the preheated baking stone. Immediately pour 1 cup of boiling water into the steam pan, and close the door.

Bake the loaves for about 24-28 minutes, or until they are golden brown, rotating the baguettes halfway through the baking cycle for even baking.

Transfer the baguettes to wire racks and allow them to cool for at least 30 minutes before slicing and eating.