sourdough semolina bread toast

These toasts are the result of an experiment. I had some soudough starter, exactly one cup, so I knead it with two semolina flour cups, one cup of water and a teaspoon of salt. I let it rising for two hours. Then,  I cut the dough and I baked it in a preheated oven (220 degrees) for 30 minutes.

Becouse of its consistent texture  I thought this would be ideal for making bread toast, so I cut all the loaf and, baked the toast in the oven  until brown.

The toasts are delicius, very crisp and perfect for an for a salty snack ( with gorgonzola chease and someked bacon ,for example) or for the sweetest breakfast (with hot chocolate and butter, for example).