Those loaves are amazing—crusty and richly colored. I agree, always make an extra loaf for the cook to enjoy as an immediate reward — even though we all know we should wait an hour or 2 before slicing into it. Retirement and Covid have ben good for my baking; all day project? No problem. Still working out the kinks on good baguettes and Bâtards.I would, but these seem to disappear as fast as we can bake them. Especially the rosemary ones!