Not sure exactly what this is - sort of focaccia, sort of ciabatta, sort of baguette - even sort of pain de mie.. So I'm calling it "Panama" - or pain a moi.
Pretty classic straight up lean artisan bread: 80% hydration, 1.75% salt, no fat, pinches of yeast in preferment and dough. Four stretch and folds.
Bake it in a covered stoneware chestnut roaster for a 200g-flour loaf. Caramelized onions on top. Crust is slightly chewy, not crunchy, but the overall texture of the loaf offers that most pleasing resistance to the teeth - needs chewing.
Sorry no pics - ate the whole thing. The dough at last stretch and fold has a lot of large bubbles, but I think that like pain de mie, the lid forces the crumb to collapse back into itself - so almost no big bubbles.
A lovely loaf, really, and everything I like in bread is right here: a neutral flavor that doesn't deteriorate through the chewing, but which requires many chews - 50 chews a bite at least.
Another micro-baker victory here!!!