I called this 4bags because I was intending to bake four baguettes but a bit of kitchen congestion led me to shape it as a single loaf. Campagne dough + about 15% bran – would have been scaled at 200g.
Nina’s Bread with Dark Beer – a gem of a loaf from Nina in Denmark. Bread flour, Spelt and Rye + half a can of Guinness per loaf …
Pain de Campagne – why do I always have too much to do? I mean I’m retired, aren’t I? I can do what I like …
But I was out of home-milled flour and too lazy to get the mill out – didn’t even add bran to the Shiptons bread flour. So it’s a straight Campagne – my original white sourdough with traditional fleur-de-lys slashing.
Torth yr wyl – Festive Loaf (usually wheeled out at Christmas as Torth Nadolig). Baked for a friend so had to do one for myself.
Finally, actual baguettes, using the Campagne dough – Shipton’s + 15% bran. There were four but the breakfast gong sounded.
I promise to mill some flour tomorrow …
(Currently fermenting – a different Ken Forkish pizza dough)
The PArtisan Baker 
Nina’s is one of my favourite formulas, in my notebook I have 4 or 5 different scaled quantities of it so I can always make a batch no matter how much active starter there is to hand. I stick to your proportions (except when I have a flour crisis or on those rare occasions when the quantities or rye and spelt somehow get muddled) and somehow there are always a few sips of beer left over for the thirsty baker’s elevenses…
That’s what it’s all about …