Bernard Clayton's Breads of France --Poilaine loaf
I have been using this recipe for my Poilaine miche. I have looked at the BA recipe and wonder at the huge difference in the two. I am not "wasteful" and hate the idea of throwing away so much flour. I have read a lot of the posts here and several others have said the same. I can't find any mention of the Clayton recipe. Any insight and/or personal experience with the Breads of France would be greatly appreciated.