My first attempt at Pain a l'Ancienne from Bread Bakers Apprentice.
This recipe was interesting and very different. Rather than two rises, you make the dough using ice cold water, put it in fridge overnight, take it out the next day, and then let it rise 2-3 hours. After that you shape it into six baguettes and slide them into the oven.
These were much better than my first baguettes. The crust was crunchy but thin and tender.
I need to work on my slashing technique The dough is very soft and wet when it goes into the oven, and needs deeper, more prominent slashes than what I gave it.