semolina sandwich bread not proofing

Looks like there are some possible discrepancies in the ingredient amounts listed.

If you used the 1 tsp yeast as listed in the volume measurements, that is a relatively small amount of yeast. It will still work but will take much longer to rise. Especially if your environment is cool. I believe the correct amount is the 5 grams listed, which is closer to 2 teaspoons.

I made this recipe late at night and it was taking so long, I did the final proof mostly overnight in the refrigerator, well into the next day(like 4pm, had to go out). I think I ended up baking the loaf about 6 pm the next day after another 2 hrs warmup after taking it out of the refrigerator.

I think there is also a discrepancy in the water amount as listed by volume. I believe the correct amount there should be the 10.6 oz listed as opposed to the 1 and 1/2 cup volume measurement listed. If you used the 1.5 cups, you probably had to add more flour to get the correct dough consistency. Even more dough to raise for the meager 1 tsp yeast, if that is what you used.

In short, even with the possible discrepancies, as long as you built the dough to the described consistency, it should work. Just try to be patient as the dough tries to rise. Maybe move the dough to a warm spot to see if that will help.

Other possibilities: Type of flour? Durum flour as opposed to a grittier semolina? Gritty Semolina caused problems for some. Mine, with somewhat gritty semolina came out pretty nice, despite the discrepancies.

 My loaf:

http://www.thefreshloaf.com/node/4213/semolina-sandwich-loaf#comment-81541

Good luck.