This is my signature bread (in France it is usually known as a miche). It is the direct descendant of that first bread I learned to bake with Andres, although mine is a big round loaf and his was, for lack of a better description, shaped like a log. It is most likely the bread that much of France survived on for hundreds of years. A version created in the 1970s by Lionel Poilâne in Paris is often thought to have kicked off, or at least given a big push to, the artisan bread revival of recent decades, first in France and then around the world. If I were allowed to sell just one bread, this would be it. Don’t let the 60 hours scare you away; the actual work on your part is maybe an hour, with the beneficial yeast and bacteria doing the rest all on their own. You can bake this bread after 35 hours and the results are nice, but the extra fermentation time will yield even more flavor.