I made some french bread dough to practice my bread shaping skills. The Bread Baker's Apprentice is a truly good bread book, in my opinion. It has several pages on how to shape doughs into aesthetically beautiful rustic breads. Mine are far from beautiful, that's why I have to practice, practice and more practice.
Tabatiere - french for pouch
French Epi - wheat stalk , not very well done, so dare not show the full stalk. For a beautifully shaped epi, check out Gattina's, makes me so envious.