Or as I affectionately think of them, "li'l buckwheat bastards." My second recipe from Local Bread. These are just as good as they look, and particularly gratifying because the omens during their making were so uniformly unpropitious (insufficient water, texture not at all as described in the book, dubious rising of the levain). I was cheered a little bit when I realized that the recipe itself had some significant errata, so the difference between my dough and the one it described was inevitable. Two things on which I did make progress this time were proofing (I didn't overproof) and slashing (I used a razor blade and boy, does a truly sharp blade ever make a difference.)
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