Pane Di Semola (Semolina Bread)

Just tried out this recipe from a book I borrowed from the library. The proving process is very long. I proved the starter dough for about 20 hours. Then mix with flour, and wheat flour (supposed to be semolina flour but I chose to use wheat flour) and other ingredients. Then shaped and proof for another 1.5 to 2 hours. Then divide dough out and shape and proof for another 1 hour (supposed to be 1.5 hr though).

Verdict: The bread is qutie tasty. The crust is really crispy which is what I like. While hot, I applied some butter and jam on it. Ummph ... yummilicious!

Note: I suspect I should have proved it longer than an hour. I should have shaped the bread a little rounder instead of so flat.