I will preface this with the comment, I am not a baker!
This dough was a breeze to put together, I used the Kitchen Aid with dough hook.
Dough is very soft and a wee bit sticky. I did manage to make a couple (rather homely) epis and a boule.
Crumb was lovely, crust was great. I think I may have taken "rustic" to a new level!
As easy as this is, with some more practice I may become "artisinal".
When I first made this recipe I had read where Jacques said that the bread could be par baked, cooled, wrapped and frozen. Which I did with part of the dough I had formed into a boule.
He said that this frozen bread could be put into a 400* oven for 20 min and one would have a fresh bread. I did this today and was extremely pleased with the results!
This makes this much more doable for weeknight dinners.

This one is a keeper. Used (on sale) button mushrooms.
Was basically a mushroom pie with a puff pastry crust.
Mushrooms were folded into a really thick bechamel.
He called for tarragon, I didn't have any, used thyme.