With three types of heritage and ancient grain flours in my larder, (Miracolo, Pane Nero, Red Turkey) I mixed the loaf with a semola-rimacinata, liquid starter. With little time to play or take notes, it went into my fridge for a cold bulk ferment. The next day I shaped it, then return the dough for a final proof. With a spike in weather nearing 90 degrees, I let it chill and then… great bread.