60% durum sourdough
I bought a bag of semola rimacinata a few weeks ago, and finally decided to try it. Found the recipe here, and basically followed it, except increased the hydration to 70% (and even that maybe was a bit low, I feel the flour could have taken more): http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duro
Here is my formula: https://fgbc.dk/123b
Mixed the levain overnight, it really quite cold here, so it didn't quite double until I placed it on the radiator in the morning, where it quickly jumped up.
Then used warm water, did some slap&folds to start gluten development from the beginning, and roughly followed the timings in the writeup above. Stopped bulk when the dough was jiggly and I could clearly see bubbles through the walls of the plastic bowl. I was originally going to retard shaped loaves overnight and bake in the morning, but had a change of plans that I was meeting friends fur brunch, and wanted to bring one of the breads to them, so had to proof in the evening and bake same day. And I of course coated them in sesame seeds!
The oven spring was, like in my last bake, OK, but not spectacular. Love the colour of the crust and crumb. I am not sure whether the oven spring would have been smaller if I fermented more, and it doesn't seem underproofed to me, but I think the taste could be more pronounced.