No "pain" without pain

Day 2 of my 5 day course at the Bertinet Kitchen. Exhaustion has set in.

Learning from my mistakes was definitely a theme for me today. I incorrectly weighed the liquid for one dough. One wrong step and all the steps afterwards are affected. Slashing proved elusive - getting the cut correct on the top of a baguette makes the difference between an average looking bread and one that is a feast for the eyes.

These are breads made from the pain de campagne dough - pretty impressive?