Reinhart's Poilane-style Miche from BBA

I had a family gathering on Sunday, so I decided to give Reinhart's interpretation of pain Poilane a shot. It turned out pretty well.

As I didn't have the patience to sift my flour, I used a blend of half KA WW and half KA AP. My apartment was a touch warm, so I didn't end up having to do the full four-hour bulk ferment. My dough had actually almost doubled at the two-hour mark, so I did a stretch-and-fold to degas a little bit. But, by the end of the third hour, it was clear that the bulk ferment was about done. The final proof only took about two hours. All in all, I'm pretty pleased, and so were the other guests.