For the mini baguettes, dissolve the baking malt and yeast in the lukewarm water. Add the remaining ingredients and knead in a food processor for about 8 minutes.
Cover the dough and let it rise at room temperature for 30 minutes.
Then divide the dough into 10 equal pieces, shape them into baguettes, place on a baking sheet lined with parchment paper and make 2-3 diagonal cuts with a sharp knife. Cover and let rise again for about 30 min.
Brush the mini baguettes with water and bake in the preheated oven at 170 °C hot air for about 30 minutes.
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