Tomorrow, Friday the 13th, my sis is celebrating her  50th... go figure :-)

Showing up without bread on my family's doorstep just isn't an option any more.

Since there's a big crowd expected for the birthday bash, I figured I needed something... substantial. And what is more substantial than a Miche Poilâne that can actually stand on its own :-)

I proofed this heavy-weight in my creuset and when I was about to transfer it to the peel decided to leave it right where it was, sort of liking the "push up" the skillet gave the boule.

So I baked it in my (cold) creuset, which was a first. Usually I heat it up when using it. It worked fine, juggling time and temp a little to compensate for the "slow start". 

The oven spring was less than I'm used to with this bread, but the nice shape makes up for that.

I took it out of the skillet for the last bit of the bake anyway. Lately, I turn my more rustic breads upside down in my convection-oven for the last 10 minutes or so. I like my bread just as crusty on the bottom as on top.

Have a good weekend, greetings from Amsterdam

Freerk