The name literally translates as "country bread". It's a french sourdough in a piece I'm doing made using starter that we collected ourselves. Following the procedure described by Rick Ortiz. From the Julia Child series, "Baking With French Chefs" it's time consuming to make but I think worth the effort and fun to do if you like anything messy. I would have liked it if the slashes had opened up more. I'll have to make them deeper next time. If you'd like to learn how to make it pm me or you can look it up on youtube most likely.