Not Poilane bread, but...
Last night I started the dough for today's bread; I used just one-eighth of a teaspoon of yeast mixed into one cup of flour and one cup of skim milk. I let it rise/ferment overnite, then this morning, added a smidgen of yeast, 1+1/2 teaspoon salt, another cup of water, and 2-3 cups of flour, kneaded it with much banging of the dough, let it rise, shaped it, let the shaped baguettes rise, and baked it. The texture was good, but the flavor not quite up to last week's. One difference is that last time instead of the first addition of yeast, I used a piece of dough that I'd frozen from earler. Or maybe this time I just let the ferment go on too long.
Also this week we had cheese nan with a lentil soup. So good I ate too much.