Great community here - I've been lurking for a little while and have learned a great deal from people's posts, so thanks - many people on here have (unwittingly) helped me improve my bread.
I thought I'd post a couple of pictures of a miche I baked last night and cut open this morning. I followed the Reinhart formula in BBA, although I think I used a mix of brown and wholemeal flours and did a couple of stretch and folds instead of kneading for a more open crumb.
I could lose the rye flour coating, but I think it looks good.
Here's a couple of pictures.
The taste is subtle - malt, nutty wheat and a gentle tang in the background. The crust is solid without being massively crunchy. The crust didn't crack after baking, where earlier fforts did - maybe it was a little over-proved or I left the steam bath in the oven for too long.
Anyway, thanks again - this is a terrific site and a great resource.