I use the same recipe as for a boule, but proof and bake it on a Pullman tin covered with foil.
Recipe is:
350g bread flour
150g wholemeal
350ml water
100g levain
10g salt
Mix it up, give it some folds if I walk through the kitchen, shape when it's grown 50%, score and put it in the tin. Leave on the counter for a bit then put it in the fridge, usual 20/20 at 230c bake the next morning.
I do love a boule, but not feeling like I'm about to crack my teeth on a super hard crust when it's toasted is also nice.
by ZMech