4 Loaves

I just baked four loaves of sourdough. The bread is a blend of bread flour, sourdough rye starter, coarse cornmeal, semolina flour and Irish oats. I mixed up the dough very wet and put it in a bucket with kosher slat and yeast. When it rose I punched it down and refrigerated it. The following day I punched down the cold dough and poured it onto a large wooden cutting board. I cut the dough and shaped it into softball sized boules and baked them, two per greased loaf pan. They became golden with a hint of the semolina yellow. Delicious with a hard bumpy crust.