Poilane miche
Poilane was and is correct. A sourdough miche of whole wheat is great bread. It is better without yeast or white flour. Yeast speeds rising, so there is less flavor. White flour also diminishes flavor. I use fresh, stoneground hard red wheat with 10% spelt, 2% rye, and 2% chick pea flour. My starter (old dough) is about 20 % of final dough weight. Salt is 2.2 % added mid- way through stretch and folds. The dough is fairly firm, so I do not bother with a banneton. Fermentation time varies with temperature, yesterday, the kitchen was ~70F, and it was about 16 hours from mixing the dough to taking it out of a 450F oven. The loaf was 1.6 kg, Crumb is about the right density for a sandwich bread. The dough was mixed in a 6 l plastic tub with a tight fitting lid. Stretch / folds and final loaf formation were done on the counter. Final rise was done on a piece of parchment paper sitting on the peel. Bake it big, cut it into quarters, it freezes well.
And no, I do not bother sifting out the bran from half the flour. If I was serving the bread with delicate Ille de France menus – Never mind, I do not cook bland stuff any more.
Why does everyone put white flour and yeast in their recipes for Poilane style bread?