Making a perfect loaf of bread takes tweaking and persistence. Take the loaf of Broa, a Portugese corn bread, I recently made. Though it had a rustic feel, I wanted a better looking bread, as well as better expansion in the crumb. So I took out my notebook from The French Culinary Institute, my training ground from years ago, and found a Broa formula.
Though similar to the recent formula I had used from Azelia's Kitchen, there were difference in hydration, as well as a pre-gelatinization of the corn meal, kind of like polenta. The biggest difference was my school's had a higher ratio of wheat over rye in the final dough, and it wasn't leavened with sourdough.
20g fresh yeast
Here is my adaption of FCI's straight dough version, with a rye levain.
100% Coarse corn
12% Olive oil
83% Wheat, or bread flour
17% rye (Whole grain or medium)
30% Rye levain
106% Corn Soaker
2% Yeast (Optional, but useful)
You need a lot of rye in your bannetons for this dough. In addition, it's tacky and difficult to shape. I left it seam side down for a more volcanic look.