Croissants are under way

After 4 graduations, 2 on each of 2 back to back weekends, giving notice at my job so I can open a restaurant, and a vicious stomach bug that made its way through all the kitchen staff and me and the kids and Amy, I've settled on Croissants for my entry in the latest Bread Baking Day challenge. They are being retarded overnight after having their 3 triple folds this afternoon. Oh yeah, to do this formula I also had to produce a Liquid Levain to conform to the recipe I'm using. Fortunately, I'm taking a week off between jobs and I've had a chance to try some more of Dan Leaders recipes from Local Breads. Just for fun, I also cultivated a yogurt semolina levain so that I was able to make the 100% Semolina Altamura Bread from Local Breads. I set my expectations low since it's been a while since I've done a hearth bread and I've never tried baking with Semolina. It turned out great! Unfortunately it somehow was eaten before I could photograph it. Oh well, I'll be making another soon. I'm also trying out some breads that I might use at the new restaurant if I can find time to develop a bread schedule in the middle of everything else. Well, time to go to sleep so I can get up early to shape/proof/bake those Croissants in time for breakfast. Better remember to take pictures!