I have made many versions of this classic French country bread over the years and I wanted to perfect it for Gretchen's. So, I collaborated with our Executive Bakery Chef at Sun Valley, Florence Pittsley - who hails from Alsace, France, BTW - to make a supremely tasty version. We were very impressed by the techniques in the Tartine Bread books by Chad Robertson, such as using larger amounts of natural levain and extended fermentation times. After many experimental loaves we have brought this to the table: this is one sexy loaf! Try it with freshly whipped sweet cream butter and flaky sea salt. I hope to cook for you at Gretchen's soon for dinner!