Share a little about the ingredients and techniques used to create this dish/item. White Flour Whole Weat flour (fine grained) Flax Sesamy seeds 1 egg to make seeds stick What are you most proud of? The large irregular holes!!! What advice would you give someone starting this project? I followed the weight for dough from the video.. but I think the batards are to small... so I would double them next time... not sure it will work... but It just find them too small. They don't grow as much in the proofing as the sizes of those Peter has in his video. Unsure if those batards are only 9 ounces as he says... For Baguette that is fine... but yeah. That is just my thinking at this stage.