Also baking-related: I'm almost to the point where I think I can say, with confidence, that I can make an acceptable epi1:
My technique needs some tweaking, and a home oven - i.e., not a steam-injected professional model - might not produce the perfect crust, but I'd be willing to serve this to dinner guests. It certainly tastes good, and it's not the sort of thing readily available around here.
Incidentally, the texture and crust here make me think I've just about figured out ciabatta, too. By accident.
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1Classic french harvest loaf that's shaped to look like an ear of wheat. It's essentially a cross between a baguette and dinner rolls.
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