Pain au Levain

Ever since DonD posted the info about the pain au levain article in the Art of Eating (unfortunately I can't put in a link because for some reason this forum won't accept it--it says the spam filter was triggered) I've been using the formula in the article.  I think it is second only in flavor to Hamelman's Point a Calliere but it's first in terms of crumb and texture.  Right after DonD posted this I ordered a copy of of the magazine and make a loaf every couple of weeks.  Here's today's loaf: