Some time ago, my pizzaiolo/baker friend Alessandro Lunardi inspired me with some wonderful photos of a semola-based bread on Facebook. I love the rich taste of this semola rimacinata flour. And so I tried translating his formula into a loaf in my kitchen. After multiple tries, none quite right, I reached out to other bakers for help. Spanish baker, Pablo Conessa of Alternative Bakery in Seville, suggested adding half semola and white kamut. The end result? I finally got what some bakers sometimes call" a juicy loaf," chewy and simultaneously crusty. Thank you, Alessandro and Pablo.