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This was a loaf I made the other day using 50\50 Semola Rimicinata and White Bread Flour

Recipe

50% Semola rimacinata
50% Manitoba white bread flour
80% Water
18% Levain
2% Salt

Autolyse 1.5 hours
Add starter
Rest 30 min
Add salt
Rest 30 min
Stretch and fold x 2 with 30 minutes in between
Rest 1 hour
Stretch and fold
Rest 1 hour
Stretch and fold

Dough was then transferred to a container where the dough continued to ferment until it reached another 50% of its height in the container. I marked it.This took about two hours.

The dough was then preshaped. Rested for about 30 minutes then shaped. I let it rest at room temp for about 45 minutes covered then transferred it to the fridge for a 14 hour cold retard.

Baked in a preheated oven for 20 minutes at 250 C and 20 minutes at 220 C

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All the best,
Chris ☘️