Slave to fashion
I'm nothing if not a slave to fashion, so with a three-day weekend in hand I thought I'd give dmsynder's version of the SFBI miche a try.
I followed the recipe pretty closely as printed. The flour was King Arthur Bread mixed with 15% King Arthur Whole Wheat. I did use the wheat germ, and also about 20 g of rye flour. I probably ended up with a little more water (20-30 g) due to not reading quite far enough ahead in the ingredients list.
I used a large stainless collendar to do the proofing. This wasn't entirely successful as the very top (bottom during proofing) of the loaf stuck as I was transferring it to the peel. This despite a thick layer of flour, but after sitting in a plastic bag in the fridge overnight that layer had probably absorbed a lot of moisture. I really need to order some large bannetons from SFBI.
I followed dm's recommendation for the bake: 15 minutes at 525 deg.F; 45 minutes at 420 deg.F with convection. Here's the baked loaf:
and the sliced loaf. We could only wait 2.5 hours instead of the recommended 4, but the result was one of the best breads I have ever made. And not really much work!