I tried baking the Miche / Pain Poilâne from the BBA. It looks like it should, but it seems dense and very sour almost like vinegar. What is the consistency of this bread supposed to be and how sour is it supposed to taste? Also it is really hard to cut into. Is the crust supposed to be that thick?
I've made it a couple times and got similar results.
I wasn't impressed.
I prefer Leader's approximation in Local Breads, p. 118, his Pain au levain complet.