Here's a picture of three loaves I baked today: a baguette, epée and batard. I've made plenty of baguettes and batards before, but this was my first attempt at an epée. Epée translates to "sheaf of wheat", which I think is pretty apt. It looks way cool, is terrific for fellowship around the table since you just tear off hunks as you pass it, and has the final bonus that the crust-to-crumb ratio is fairly high. A good thing for folks who love crust!
A nice batch of bread!
(Note: Epées normally don't have a bite out of the end. Blame my daughter. Honest.)