La baguette vrillée
This is a recipe from a French baking site (there are many more). Before the final fermentation, the dough goes into “detention” for a whole hour, then the baguettes are shaped, rolled in rye flour and twisted, so they look a little like drills. These breads take on color quickly. I think this is because of the rye flour.
The crumb of my baguettes vrillée could have been a bit more open. Shaping baguettes is a skill, that the hands forget about when not executed frequently. But otherwise these are great rustic breads with a hint of malty toasted rye on the crust. Bon.