Using five kilos of Palmento flour Filippo Drago sent me, my first thought was to use it for a classic Pane Nero. But reading about a formula which called for just 33-percent semola, I decided to tweak it by using it in the ferment as well as in the final dough. Strangely, after retarding, the dough seemed unfermented. So I let it sit on the counter over night. The next morning, I found it perfectly proofed for the oven! I believe the formula originally came from Sardinian baker Stefano Pibi.