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.

Corn-Rye No Knead (x2)

Here's a slightly sheepish truth about me. I'm competitive, and when I see something beautiful that someone else has baked, some itch in me starts up, and within a week or two, I usually try it myself. Thus it is that this weekend I decided it was time to give Judy's Corn-Rye No Knead Bread a shot. I don't have a picture because it didn't look so great, but mostly because it was immediately consumed, because it was wonderful, especially the crunchy corn-infused crust. (I threw in an extra handful of corn flour in addition to the cornmeal, and that seemed to have a good effect.) I'll be making it again soon, and will post a picture whatever the results. For now, this is what the batter looks like:
Judy also has a new blog, which has customarily beautiful things on it.