Another "version" of the Rubaud Miche :)
Thank you Shiao-Ping for sharing your wonderful skills as both a baker and a true artist! Also thanks to MC for sharing with the "inspiring" story from Vermont. After reading the blogs from Shiao-Ping and Farine I decided why not try??? Maybe the flavor will be what I am seeking.
I followed as best as I could the formula that Shiao-Ping described, with only timing and my lacking a standmixer being an issue. Therefore I used an autolyse of the flour, water, and starter, minus the salt for 30 minutes. Then 6 stretch and folds one every 30 minutes. After pre-shape and shaping, the dough was placed into the couche and off to the fridge. It remained in the refrigerator close to 14 hours. In the morning the the cold dough went directly into the pre-heated oven at 500F with steam for the first 15 minutes and dropped to 450F for the remaining bake. I am happy with the resulting loaves. The flavor is mild and light and I agree with others that the resulting loaves are surprisingly light. The best description I can think of is "YUM".
I cannot wait to see how they "age". As usual my scoring leaves much to be desired, but you can't see that when it is sliced for a sandwich. :)
Once again thank you to the Artisans of TFL.
Best regards and well wishes.