Poilâne walnut loaves

There has been some controversy in the bread world regarding
Poilâne's sourdough miches. Videos taken in the basement of the
Rue du Cherche Midi clearly show the bakers adding commercial yeast
to the dough.
In Apollonia Poilâne's book, she adds 4g of dried yeast to the mix
in the following recipe for the Poilâne miche:

410g levain (French-style, stiff levain, ~60% hydration)
550g AP flour
450 WW flour
650g water
20g salt.

She also uses this mix to make the justly famous walnut loaves.
I have bought these small loaves on visits to the London branch and
have tried to emulate them in the past. At the tail of the above miche
recipe, she give the recipe. You add 240g of toasted walnuts to the
miche dough and divide it into 6 pieces.
I made a batch a couple of weeks ago and gave 3 of the loaves to friends
who really liked them, even one who is gluten intolerant!
Graham