Working on my bread game:

French bread using a preferment technique called a "Poolish", also steamed the heck out of my oven and spray the dough every 10 minutes while baking.

Looking at buying some malt powder for my next batch to get the darker crust and I have a few tricks to try on splitting it before it goes in the oven.

The recipe came from a book I have called Bread: A Baker's Book of Techniques and Recipes 1st by Jeffrey Hamelman. Great book, plus it has a recipe for Bialy's... Bialy's!!!

That's the money shot!

Excellent crumb!