Zorra from 1x umrühren bitte is the creator of the monthly Breadbaking day event, and the theme for this month chosen by Sweet Sins, is shaped bread, so I'm submitting Pane Siciliano from Peter Reinhart's book, The Bread Baker's Apprentice.
This is one of the best tasting breads I've ever made, on par with the Pugliese, and I think it's the high percentage of durum flour that gives it such a unique and beautiful flavour.
The loaves take 3 days to make unfortunately, but they are well worth the effort. Some say that the last overnight retardation in the fridge after they are shaped, is not necessary, but why settle for less flavour?
Shaping loaves can be quite difficult, and lots of practice is sometimes required, however shaping Pane Siciliano is so easy. Divide the dough into three pieces and shape each piece as you would a batard. Then coil each end simultaneously, but in the opposite direction, toward the centre to make an "S" shape. Much easier than trying to say "pane siciliano" after a couple of glasses of wine!
I'd run out of sesame seeds for these loaves and only had nigella seeds to sprinkle on top, which were not as complimentary to the bread as the sesame seeds are.
The bread is chewy, the crust has a slight crunch, and it's superb with a soft cheese such as brie or camembert.
Pane Siciliano recipe can be found here at Google Books.