BBA #22 - Pain de Campagne

Well, here's a bread that I'm not going to be making again.  The taste was just boring.  Meh!  It was a pretty standard recipe, using pate fermente.  The only change was 1/3 cup of "different" flour.  I went with wheat, though you also could have used rye or something more exotic.

Despite the taste being boring, it was a lot of fun to get to mess around with different shaping techniques.  I made three different shapes today.  The epi is still my favorite, but I think the fougasse has potential as well!