Poilane's Miche

Now that I figured out how to upload photos, here is another one. I have been baking this one a lot, mainly because it's easy to handle and make, my family likes it a lot, and it lasts a long time... Simply following BBA's formula for Poilane's Miche. I have a very feisty starter that helps out a lot I think. Anyone else tried this? How is the crumb in yours? I am curious...