Over the years I have stuck to a traditional Pain Rustique recipe from an old bread book I have had for years. It takes about a week and provides good tasty results (though sometimes a little chewy).
I have just started a new loaf, and henceforth he shall be known as BERNIE! The recipe is from The Flour Station and is taken from the Leon, breakfast book.
I will keep updating this blog with photos of Bernie's progress.