A fond adieu to Portugal with this light semolina loaf, pao Alentejo, from Nelson Carvalheiro's recipe [1]. It starts off with two different starters, one made with bread flour and one with rye. Left them overnight to bubble and mixed the bread the next morning. I got busy in the garden, so it overproofed a bit. I gently knocked it down and shaped the loaf according to Berndt's method [2] and let it rise in a bowl lined with well-floured cheesecloth. It all worked well except that I could not get the required ridge when it baked. I probably did not flour the end of the roll enough before putting it down to rise. It is one of the nicest tasting breads I have ever baked. I will make it again and keep on trying to get the right ride along the loaf.