Making a batch Pane di Altamura dough, I realized it wasn't going to happen, so I plopped my semola rimacinata dough into the fridge for thirty-six hours! Returning from my Labor day visit to moms I removed a much nicer lighter dough proofed in a slow cold bulk. I shaped it cold and set it to proof in a banneton for another six hours. Cat woke me and the obvious signs of doughs puffy state saying, "bake me!" DOP regs for Pane di Altamura are specific, I've already mentioned in previous endeavours; codes be damned when you get a delicious crust and crumb with airy and not even acid tasting dough. Retarding dough used to be a drag, with mottled grey finished loaves coming out. No more, I got this thing,yes!!!