Janet wrote:

<< You are working with WheatMontana which is a high protein flour, why don't
you try 1/2 of the total flour and water as a preferment. >>

Ed replies:
I am in fact trying the preferment method. I made a stiff preferment two days
ago that has been growing in the fridge. I just now made up a batch of 66%
hydration dough trying the semolina flour addition. I want to taste the
differences from my regular SD bread then will adapt to higher hydration
doughs. Will keep you posted.

Ed