Miche, Ponte-a-Calliere

I ordered Golden Buffalo flour from Heartland Mill after reading several very positive comments about it from other bakers on TFL. I have my first bread using Golden Buffalo fermenting. It is Hamelman's Miche, ponte-a-calliere, which I have made several times before, using King Arthur First Clear flour.

I'm posting this recipe for discussion as we have been talking about it on the Glezer firm starter thread.  I have made this bread often with variations because I did not have the high-extraction flour yet.  I recently purchased the Golden Buffalo flour from Heartland Mill in Kansas and it was superb.  I didn’t take photos of those so will next time I make it.