Has anyone any advice to offer on fougasse? I've only had it a couple of times, at the Standard Baking Co. in Portland (Maine), but I occasionally find myself obsessing about it. They make one that is completely crusted in poppy seeds, sesame seeds and salt, and is the most amazingly decadent (and messy) thing to eat.
I've looked at Hamelman's recipe but haven't tried it yet because it didn't seem, well, over the top enough. His looks more like interestingly shaped regular bread.