The bread was made using the recipe for baguettes in Rose Levy Beranbaum's "Bread Bible". Even though we were pretty certain the bread was done, we stuck a meat thermometer into the centre just to check.
We baked the bread on individual pieces of parchment paper placed on a hot pizza stone in the barbecue. Because of hot spots in the barbecue, each loaf had to be turned frequently before the internal temperature reached around 100C (212F).
While the bread cooled on a rack, we barbecue wokked shrimps.
Once the shrimps were done, we sliced the still slightly warm bread and placed it in a basket. (Please see more photos of this bread from 2006, 2007 and 2009. There are several photos showing how to knead slack dough by hand. Also of interest may be the photos of how to "stretch and folding" slack dough.)
We served the bread with shrimps in pernod sauce on a bed of spinach, sopping up the wonderful sauce with fabulously chewy slices of crusty bread with a beautifully tender crumb.