This isn't a recipe post (the loaf was made following this recipe, with a little less water - I've found that I get a texture and hole structure that I enjoy most, when using Carl instead of dry yeast, when I err on the respectable modest side of hydration) but a note - I am enjoying the hell out of semolina-dusted loaves. The finer texture, crunchy grit and sweet flavor make it such a lovely experience. Semolina. Try it next time, instead of bench flour or cornmeal. Or wood shavings. And that for those who don't live in Co-Op group housing situations, a full recipe can easily be divided and shaped into two or three smaller loaves, left to rise and cooked one after another in the same dutch oven and style you've been using for the larger loaves*. You can have a loaf during dinner for two, another for breakfast the next morning, and one for the neighbors.
Or the feral night animals, who prowl your land and make the children huddle together underneath Nana's quilts, wishing for the Old Country.
Carl has been a dream - we had a brief situation, and in the interest of full disclosure, I'll tell you that I've kept a hefty jar of Backup Carl in the fridge, and after we encountered a stretch of humid days and neglect on my part ("MAMA WAS BUSY! MAMA HAS A LIFE! MAMA HAS NEEDS!") a spoonful of Backup Carl was dispatched and coddled for a few days. He sprung to life and produced some beautiful loaves, regaining peak physical condition in a wondrously short amount of time. Sourdough is so nice - and what everyone says is true, if you keep it in your fridge, dormant and don't give the layer of hooch that forms (pour it off, before using, or stir it in if it is still clear - hooch makes the starter even more sour, as does a deep chill, which I appreciate because my enviroment's natural yeasts are so mild, agreeable, slightly finicky, which makes so much sense, adds truth to so many stereotypes about my city) too much of a stinkeye, you can resuscitate a spoonful or two of it with a few feedings and continue on, no one knowing your horrifying family secret.
I hope all is well, that you're rising to meet the sun and sleeping a solid eight to ten every night. Have you listened to the new Chiddy Bang yet? Do it. Your shoulders and hips will thank you. All joints will thank you, following the groove session that commences the minute you hit play. And if you haven't started a Sourdough mother yet, DO IT. Fermentation is so IN this year.
*The only thing you'll want to do is adjust the baking time - I find that 20 to 25 minutes covered, and 10 to 15 minutes uncovered works well, in my oven, for smaller loaves. As always, check and err on the side of caution. You know what you like your bread to look like. Trust your eyes.