Daily Bread: Semolina Levain with Corn Flour

Sweet golden bread, two pretty little footballs. I replaced the 1/2 cup whole wheat in the last loaf with 1/2 cup fine semolina, and the 1/4 cup rye with 1/4 cup corn flour. In response to some customer comments, I also tried upping the salt a little. Brought one loaf to Democracy Now and it vanished before the bagels on the same table. Matt found it a little dry/chewy, and I know what he meant. I think if I'd given it another half hour or hour to proof it would have had a more open crumb, but the taste is excellent and the chewiness has its own attractions.

Now I have to practice making slightly larger loaves, as the ones I made last week for the bakery felt too small. Bulk production spreadsheets upcoming.