I based this loaf on the Semolina from Tartine. Very pleased with this one. I incorporated a bench rest period, which I think may have helped my shaping issue from last week. The crumb is so nice and chewy and a little sweet and nutty. The crust is a little thinner and lighter than in previous loaves which I like, and I attribute to using parchment in the dutch oven instead of oil. I'm currently enjoying it as a triple decker sandwich with butter lettuce, guacamole, smoked turkey, and bacon. 
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did a fantastic semoilina loaf that exploded out of the pan! Yours looks perfect. This is the best sandwich bread of all time if made slightly enriched with YW for the levain n the my book. So sweet and nutty with the perfect moist and open crumb.
Delightful bake - well done
is just what inspired me to explore semolina breads. Thank you!
to be inspired by one of the best Fresh Lofian bakers of all time. Her rendition of Pierre Nury's Rustic Light Rye is also KIller. Maybe one day we will get as good as her too:-)
I need more weekends if I want to make a dent in my bread to-do list. It's overflowing with all the inspiring loaves I see on here, yours included!
beautifully formed loaf, well done!!
Thank you!