I thawed out half of my pate fermente and made a 'long-winded' recipe - Pane Siciliano. It is a long recipe since it takes one day for to make the pate fermente (pre-ferment), mixing of the main dough the next day, followed by overnight retardation in the fridge. Finally on the 3rd day, the shaped dough is ready to be baked. I managed to use only two days since my pate fermente had been sitting in my freezer, ready to go.
This bread has a slightly gritty and nutty flavour, due to the use of semolina flour combined with bread flour. I chose to shape it into an S-shape, following the tradition. Only after baking then I realized that mine is an 'inverted' S, silly me.