Try putting it back into a bowl, cover and chill it letting the flour soak up as much water as it can before trying to knead or fold. Give it at least half an hour, maybe longer.
If it is still runny, keep folding and if that isn't working at all see if you have some rolled oats you can toss in and soak up some of that moisture. Try a fourth a cup or a handful. Give the oats some time and see if that helps.
I've seen semolina flour in two forms, one like sand, and the other flour. Is one or the other used more typically? In Hamelman's book, he doesn't distinguish, so I'm not sure which to use.
much water. Do what Mini says. Let it autolyse and soak as much water as it can and then add more flour to get to 65% hydration or so. Semolina doesn't like water. No worries - it can easily be saved. Don't forget tot add mire salt per the flour you\ add at 2%
http://www.mydailysourdoughbread.com/100-pane-di-semola-rimacinata-back-sicily/#comment-8891
Try putting it back into a bowl, cover and chill it letting the flour soak up as much water as it can before trying to knead or fold. Give it at least half an hour, maybe longer.
If it is still runny, keep folding and if that isn't working at all see if you have some rolled oats you can toss in and soak up some of that moisture. Try a fourth a cup or a handful. Give the oats some time and see if that helps.
... especially the finely-ground version of durum, I need less water than usual as well.
I've seen semolina flour in two forms, one like sand, and the other flour. Is one or the other used more typically? In Hamelman's book, he doesn't distinguish, so I'm not sure which to use.
much water. Do what Mini says. Let it autolyse and soak as much water as it can and then add more flour to get to 65% hydration or so. Semolina doesn't like water. No worries - it can easily be saved. Don't forget tot add mire salt per the flour you\ add at 2%