Sourdough Semolina (from Maggie Glezer)

As usual the crumb came out a bit denser than I expected, maybe the usual of me being impatient and not proofing long enough?

It did proof in the brotforms for 3 hours, after which time it was totally overproofed and I had to scrape it out of the brotforms because it was sticking (in spite of the brotforms being sprayed with nonstick and dusted with semolina), then I let it proof for another hour.

Bottom line IT TASTES GREAT!

I love using semolina flour because it gives such a beautiful color to the loaf.