TWD Leaf-Shaped Fougasse

I wish I had more to say about this one.  The hardest part was remembering to start it more than 24 hours ahead of time.  After that it was a breeze (with a stand mixer!).  I put the ingredients in, my mixer did all the work, and I left it rise.  I punched it down and let it rise again.  During its second rise we went across the street to our neighbor's 5th birthday party.  After the party I knew the dough was done rising, but we were late for our other neighbor's 1st (plus 3 weeks) birthday party up the hill.  (I'm not sure if I've been to two parties back-to-back since college :-) ).  I raced inside, threw the dough in a gallon ziploc, threw it in the fridge, and ran up the hill to the party.  I remember noticing that it was supposed to be shaped and put into two or three ziploc bags, but I decided I could deal with that later.  When I got home I opened the fridge and the rising dough had burst the ziploc bag!  I was amazed.  It wasn't more than a couple of hours and our fridge is very cold, but I guess there's a reason the recipe said to divide the dough.  After that the baking was uneventful.  We enjoyed this and it was pretty, but it didn't "wow" me.  With so many delicious breads out there, I'll doubt I'll be pulling out this recipe again.