Fannette It's bread named after a friend of baker Roland Feuillas. It's also a bread that has challenged my patience and flour purchasing. I finally succeeded, with the final test coming by way of Thierry Delabre a student of master baker-and-miller Roland Feuillas of Cucugnan.
The keys to success included: following Thierry's simple short mix, folds to strengthen the dough, and a 16 hour cool ferment. I'll continue to follow Thierry's advice on the next batch, tweaking his favorite loaf from his apartment in Paris to make it in my Sunnyside NYC kitchen.