I still had half of the amount of biga(italian for pre-ferment) in my freezer, left from my ciabatta making. I knew that there is a recipe for Italian Bread in Peter Reinhart's book, just nice to finish up my biga. Hence I made a small boule and a short batard with this recipe.
A look at the interior of the boule
As with most 'lean' breads, due to the lack of /small amounts of fats, these breads become stale very quickly. So I would usually freeze them, which keeps them fresh and is convenient whenever my bread craving kicks in. Here's my breakfast Peppered Turkey Sub for this morning, quite sumptious right? ;p