One of my favorites from last week.
50% bread flour, 50% durum semolina
0.2% instant yeast
30% liquid [100% hydration] levain.
Most excellent tasting bread.
Beautiful creamy yellow crumb [one of my grad students couldn't wait and cut it hot, but you can get the picture] and openish crumb structure. This one was molded by my assistant, her very first go - good work.