White sourodugh with potatoes and semolina
Recipe from https://www.youtube.com/watch?v=yLriqPTHhUM
It has very little semolina flour, so I decided not to post it into the semolina CB.
Used an overnight levain with bread flour based on my refrigerated rye starter. Followed the recipe exactly (halved though, for one loaf), even the timings seemed to be spot on. The only two minor issues were that I didn't break up the boiled potato enough and there were a few small lumps in the dough, and I didn't manage to develop a smooth and strong dough upfront with slap&folds, so gave it a couple of folds in the first half of the 6 hours bulk. It felt much wetter than what's shown in the video. However it turned into a really lovely dough in the end, very strong and puffy.
The size of the loaf turned out to be a problem: I usually use my 750g banneton for 900g loaves without issues, but here the recipe said it should double during final proof, and the benneton was almost full already in the beginning. So I had to improvise a couche-based proofing setup, which worked OK, but not great - I didn't manage to contain the loaf properly and it spread out during the proof, so it was on the flat side in the end.
Baked for 25 min with steam and until good colour without. Got appreciable oven spring, but since started from a flattish-loaf it's not very tall in the end.
The crust has a bit of that semolina colour and crunch, and the crumb is very soft. Tender and tasty.
However I am not sure about the crumb structure. It has very big holes, but with the length of fermentation that went into it (around 10 hours total, at ~23C), I can't believe it's underproofed. Is it possible that such structure can be caused by going through a flat stage, and some central alveoli merging at that point?