It starts with the freshest ingredients you can find. No weevil infested or forgotten flour in the pantry, but newly unloaded from the car flour.
Then you make a sponge. Then you wait. After all, as I tell my students, baking is all about patience. And patience needs time.
This dough was made with a pate fermentee', 50% and then made to rest for another night in a cool 10 degree C pantry. Your refrigerator will do the job. No need to go to New York. Slow rise. That's the key.
I also did not use any additives so the bread was redolent of that slight tangy yeasty goodness. The crumb structure was fine since I did not over proof it and used a high 375 F for the first 20 mutes then brought it down to 325 for an extra 35 minutes to develop the thick crust.