Nothing like a Miche. I keep baking that loaf because of it’s sheer size, but also it is so damned delicious and matures with flavor for day’s if it lasts!
Here is my day of Miche making! I used Dan Lepards method from his book, The hand made loaf, this is a book that should be in any good bakers library, thanks Dan!

the dough after three short mixes of 10 minute intervals!

The folds, I did three within 30, 40 and 60 minutes, feel if the dough needs that extra strength!

Miche

Now the shape and the proof and bake!