This is my first project from the many breads that I found interesting in Bernard Clayton Jr.'s book, "Breads of France", first printed in 1978. I obtained the copy I'm reading through an inter library loan from McPherson, KS, which is deep in the heart of Kansas and wheat growing country. The book is a 1978 copy. Mr. Clayton's formulas are written down in volume measurement so I used a calclator, pad, and pen to scratch out my weight measurements. That's the penalty I pay for not having learned how to use a spread sheet. This must be an obscure if not quite forgotten bread because both Bing and Google searches failed to turn up any formulas on line that I could find.
The bread isn't quite a flat bread as Mr Clayton described it nor is it a focaccia type bread despite the estimated 77% hydration. With stone ground whole wheat flour accounting for 44% of the flour and some wheat germ added, the bread has a nice dark crumb. The WW flour is used in both the preferment and sponge so there's little if any bitterness from the WW. I expect that the formula could be adapted for use with a sourdough starter. It goes well with hearty soups that I like to serve in wintertime. Mr. Clayton wrote that the bread was considered as a "pain de regime" or diet bread in France at the time the book was written.
I wouldn't say that my formula has been perfected yet. There were enough details in the formula and procedures that puzzled me the first time around so I think that I'll have to go back to this loaf again. However, I posted my procedures and weight measurements along with some aimless chatter on my blog. Don't expect a professional formula please. If you should share my interest in the loaf and actually try it for yourself, I hope that you'll share your successes and mishaps with me.