Here is a shot of one of my first rustic boules.
Using basically the same 'rustic' formula as what Floyd has posted here on The Fresh Loaf.
I seem to do OK with this formula and it's given me a great reference point or foundation to build on for most of my recent baking endeavors.

I quite like the classic boule shape. The crumb seamed good and it was tasty so I don't really have any complaints. I managed to use enough steam to get a nice crusty surface that toasted up beautifully. I find myself quite happy to go through an entire loaf with nothing more than a bit of butter.

[1]