I just returned from France with five pounds of Poilane Grey Flour. Does anyone have a suggestion for a recipe to use with it? I would hate to waste it.

This relatively recent article  http://www.timesonline.co.uk/tol/news/world/europe/article1980288.ece discussed Poilane's use of 'grey flour', how good it is for you, etc. Along with thoughts that steam injection is a relatively 'new' invention for us in bread baking and the 'old' french breads did not use this 'technology'...