Rimacinata is a term for the finest milled semolina flour (aka durum). Using my new mill, I started out with a pasta grade semolina flour (Bob's Red Mill); 70% semola and the rest wheat. The goal was to create home-made rimacinata. "
I left the dough to retard overnight after a long bulk proof. The next day I popped it into the oven and got a golden hued crust. The crumb was tight but open. It was also chewy. Before baking, it could have used a warm up period to adjust to the oven heat, but I was satisfied that this method can work when you don't have real rimacinata.