A large, darkly browned, whole wheat sourdough bread developed by Lionel Poilâne, the French boulanger (artisan baker). The miche, or pain Poilâne is his most famous creation.

US breadmaster Peter Reinhart replicated the pain Poilâne in his book below, so rather than type out the whole laborious process, I'll assume that those of you truly interesting in tackling it (and it is worth trying), will get his book.

And when you make it, you have to take a picture of yourself holding it.