This was the boule from my first go. Note the uneven browning on the crust and the slight misshape of the loaf. The slashing just barely opened up.
This was a boule I baked last night. I still don't have the crazy grigne that folks seem to oh and ah over in The Fresh Loaf forums, but it's more consistent all around.
I apologize for the grainy bberry shots. If I have a chance, I'll upload proper photos from home sometime later.