From Jeffrey Hamelman's, "Bread," An all sourdough semolina. The formula has 60% semolina flour. The other 40% is bread flour. Besides sourdough starter, salt and water, the only other ingredient is toasted seseme seeds (in the dough) and raw seeds on top.
I've noticed in Hamelman's book and a few other places that are geared more toward professionals, that in several formulas the proofing and fermentation times are the same. My experience is that in order for the dough to double at both stages, the fermentation time will be about twice as long as the proof. Can any knowledgable person here enlighten me?