Semolina (Durum) Bread - From Hammelman's Bread, only without the sugar for the "flying" sponge.
I would have used my sourdough except it's whole wheat-ish and i didn't want to mix that with the creamy yellow semolina.
This used a sponge preferment consisting of semolina and bread flour. I adjusted the final flour amounts to be closer to 80-85% semolina, 15-20% bread flour. I like the color, smell, and texture of semolina and didn't want it too diluted. This recipe also calls for some olive oil, which i think is a great addition.
This beauty is going to be sacrificed to the french toast gods in the morning. All shall rejoice!!
Finally got a full loaf shot, and the key to a good oven spring is really coming through. That final proof, when the dough doesn't really kick back after being poked...it makes so much of a difference. And investing in a cheap glass-scraper to use as my one-sided lame was a great decision. The thin, sharp edge on a razor blade like that makes slashing a breeze. The days of the flat, dense, paper-cut french breads seem so far behind me now...
There's always that point in a learning process when things start to click together and make sense in your head, start becoming second nature, and I feel like i'm reaching that point. I may not be an expert, but i'm not bumbling fool anymore either. I can whip up something with a few calculations of proportions, use one of a few trusty procedures, and have something pretty good in the end.
This sense of confidence has spurred me on a baking binge, this is my third batch in...two? no three days, and bagels are in the fridge right now. I also plan to make some dark chocolate/cherry bread like someone posted here before. I'm inspired by Zingerman's version of the bread; not only is the place just down the street from me, but a guy who lives in my house sells their bread, and often brings home some day-olds. While they're great to eat, they're inspiring me to emulate and extrapolate on their creative mixes. It's made me want to try making a cranberry-walnut bread, maybe with a little orange zest.