The bread of the month for the Artisan Bread Bakers FB group is Pain Cordon de Bourgogne, or French Bread with a Twist. The twist goes right down the middle of the bread; there is no slashing involved.
I shaped my bread into a round loaf instead of a batard (oval loaf) so that I could bake it in a ceramic bread cloche. The twist got a little flat, but I sure do like the color and flavor of this loaf.
This version is made with bread flour, high-extraction whole wheat flour and rye flour. I really enjoyed this combination of flours, but now that I’ve made it, I can envision a number of variations on a theme. Did someone say KAMUT? Or perhaps spelt. The possibilities are endless. Definitely more experiments to come on this one.