Spring Bread

Every once in a while I get the desire for a lighter bread. I took my whole wheat sourdough starter and added bread flour and semolina flour and instant yeast and warm water. Then an hour or two later, when it rose up I placed it in the fridge overnight. The next morning I shaped 8 baby loaves and baked it at 450.

They are perfect for antipasto crostini and little sandwiches.