Thank you JoeVa
Thank you so much for your terrific formula: Pane con Semola Rimacinata di Grano Duro. The only thing I did different than your formula was raise the hydration level to 68 percent. I made 7.62 lbs of dough and divided it into two equal pieces of 3.81 lbs each, bulk fermented each in seperate containers, which minimized the handling of the dough during shaping.
Here are some photos.