Originally from France, Quentin Berthonneau now works in South Melbourne, Australia, heading the bakery at Chez Dré. You’ll find some of terrific breads he’s baking on his Instagram page, along with some of his formulas. Below is a photo of using one of those formulas (on his country loaf). Honestly, my first attempt was a disaster; over proofed and… well, it was just bad.  But on the next batch, I kept a good eye on it and had amazing results. From mix to bake, it took somewhere around six hours total. Sometimes you can get lucky. Though I found that the key here was good flour, fermentation, and time.