This is a sort of pseudo-baguette I made the other day. I knew it wouldn't come out perfectly, because the dough was really too dry to give me a proper crumb, but it still tasted delicious.

This was made with some leftover (uncooked) dough from a pizza a week ago to add flavor, a mix of bread and all purpose flour (not a scientific mix at all), and lots of fermentation time. I did not knead.