In French, “boulot: means work. It’s also the name of a shape for a batard, which itself translates to “bastard.” So much for French language lessons. Recently, after making several failed attempts at what should seem easy bread (at least one ended up as bird feed on my fire escape) I finally got it! More ferment, and the saying goes,give one recipe to ten bakers and not one will come out the same. Thanks for help from the fantastic Sardinian baker, Stefano Pibi, who I met online and provided the guidance.