so ive been messing with a semolina recipe from the la brea bakery wich btw was not good at all the weights flour to water ratio was completely off so i decided to try and tweak the recipe to make a semolina loaf that actually has semolina and no white flour in it (used to lighten the crumb and texture) and ive been through at least a half dozen test batches and ended up with this although im still not completely happy with it i think its progress towards the direction im wanting to go

semolina

the flash from my camera is hiding the great yellow color in the bread but the crumb is a little too tight still it did make a beautifully soft moist bread which im happy with but i think the interior can be a little looser any ideas on how i can fix this problem the flavor is great also and here is the crumb pics any ideas or suggestion would be great

semolina crumb

it is a combination of duruhm and semolina flour i tried using more semolina than duruhm but i found it to be too gritty when eating it i think insted of using a white sd starter i might try making a sponge using duruhm there is a recipe in amy's bread bible that uses a duruhm sponge that works really well but one thing at a time ok thanks any feed back would be great the breads weigh about 1.25# each