I'm baking the rest of the pointage en bac dough today, 2 baguettes and 2 epis.
Found a great video on Banh Mi rolls yesterday, may have to try that recipe, it may be the eggshell-thin crust roll I've been searching for a way to make for 30 years!
The color is great (again), the epis held shape fairly well but the slashing on the baguettes didn't go so great, won't affect the flavor a lot, though. Not sure if that means the dough was overproofed or underproofed.
.
