yep. just plain ol' french bread from reinhart's BBA. no fancy shapes, no funky flavors. made a pre-ferment last night, mixed it with a fresh dough today, and that's it. it's as good as it looks. no, it's better, given my photography. i saved the unusual for the main course, which was italian sausages and plums braised in red wine, a recipe from one of my favorite cookboods all about braising. a winner!
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