My second time making French Baguettes based on this recipe. My twist this time was some black sesame seeds sprinkled on top.
The bread tasted much better than the last time, because I had enough time to leaven the dough. But I couldn't slash the top deep enough and I was not satisfied with the way the bread looked. OK. Deeper slashing next time. ;)
(I ate half of the loaf today. The rest was sliced, wrapped and put in the freezer.)