Golden Semolina Batard

This bread's flour is only semolina -- durum semolina. Light golden colored, grainy, and delicious. It makes a very thick and crunchy crust and a very soft crumb. (The container in this picture is a Polly-O Ricotta cheese container from my grandparents. Just mentioning that in case a Salerno reads this post ;) )

The starter is allowed to ferment first -- the flour, water and yeast are covered by a blanket of flour+salt. I like to leave it outside in the sun to rise,


The starter has fermented and bubbled up out of the flour blanket,

After the whole mixture is gently combined, it is kneaded and allowed to rise until doubled,



It is then turned out into a batard/torpedo shape, risen again and then baked,


And here it is plated, topped with sweet butter and a drizzle of honey,