An 85% semolina rimanciata, 15% strong wholewheat flour sourdough.
24 hour retarded in the fridge.
Is a Hamleman recipe which uses two preferments, one of which is bread flour with yeast and the other is a semola rimacinata starter.
I find it takes a lot of coaxing to get a big flavour profile from semola rimacinata.
Looks lovely. Perhaps after your flavour success it will be worth a try to use a wheat sourdough starter in a semola rimacinata bread.