Semolina

I managed to find the odd minutes needed to bake a loaf today. The longest bit of time is weighing the makings and I got that done first thing. From there it's mainly letting it prove and then letting it bake. The reason I thought I'd share a photo is that I've gone from using flour in the banneton to using semolina - you'll see that it's coarser; it adds a bit of crunch to the crust. This is a 50% granary loaf, made with yeast.