Homemade Sourdough Bread with Semolina

1. **Autolyse (8:00 AM):** Combine white bread flour and semolina flour with most of the water (reserving a small amount for later). Let it autolyse for 30 minutes.
2. **Mix (8:30 AM):** Add the levain (sourdough starter), salt, and the remaining reserved water to the autolysed dough. Mix thoroughly, then perform slap and folds until the dough begins to develop strength.
3. **Stretch and Folds (9:15 AM):** Perform the first round of stretch and folds. Wait for some time (e.g., 30-60 minutes) and perform a second round of stretch and folds.
4. **Coil Folds:** After the stretch and folds, perform 3 sets of coil folds, with each set separated by 30 minutes to 1 hour.
5. **Pre-shaping (1:00 PM):** Gently pre-shape the dough. Let it bench rest for 10 minutes.
6. **Shaping (1:15 PM):** Perform the final shaping of the dough into a loaf.
7. **Cold Retard (1:20 PM):** Place the shaped dough into a proofing basket or bowl and refrigerate for an overnight cold retard (approx. 18 hours until next morning).
8. **Bake (7:00 AM next day):** Preheat your oven with a Dutch oven or baking stone. Score the cold dough, then bake until golden brown and cooked through. (Typical sourdough baking is around 40 minutes, often with a lid on for the first 20-25 mins and then off for the remainder).