It's been too long. I use to make this religiously before I moved to the West Coast. Bread has overcome my desire to make pastry in the past 8 years. And crazy enough i was able to apply so much I've learned since this recipe was born. I switched a flying sponge for an overnight Biga and squeezed 16 % Whole Grain in there with no problem I'll keep increasing this every time til I notice it losing its luster.
Cooled and Dressed
And finally sliced