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1.
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Combine the yeast, semolina flour, and water by churning 10 seconds in a large heavy-duty food processor fitted with the metal chopping blade.
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Scrape down the sides of the work bowl, re-cover, and let stand until foamy, about 15 minutes.
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2.
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With the machine running, add half the all-purpose flour down the feed tube.
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It's easier if you pour the flour from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube or failing that, a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1 inch across).
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3.
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Using a plastic spatula, scrape the work bowl, and if necessary, redistribute the dough so that it evenly surrounds the blade take care!
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Add the salt and remaining flour, distributing evenly over the dough, and churn for 10 seconds.
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Again scrape the work bowl and redistribute the dough.
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4.
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Churn the dough for 20 seconds nonstop, shut the machine off, and let the dough rest in the sealed work bowl for 5 minutes.
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Now churn for another 20 seconds.
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5.
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Leaving the blade in place, carefully redistribute the dough until it's of uniform thinness.
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Re-cover the work bowl, keeping the pusher in.
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Note the level of the dough in bulk, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
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6.
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Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour.
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Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan with nonstick cooking spray and set aside.
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7.
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When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then churn for 20 seconds nonstop.
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Let the dough rest in the sealed work bowl for 5 minutes, then churn for another 20 seconds.
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The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
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8.
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Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly.
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Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk this will take about 30 minutes.
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9.
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When the dough has risen for 10 minutes, position one rack in the middle of the oven and slide a second rack in the slot just below.
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Place a large shallow baking pan on the lower rack I use a 15 1/2 X 10 1/2 X 1-inch jelly roll pan and half-fill with water.
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Preheat the over to 500F.
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10.
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Center the risen loaf on the middle rack and bake for 15 minutes.
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Reduce the oven temperature to 400F and continue baking until richly browned and hollow sounding when thumped, 20 to 25 minutes longer.
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11.
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Remove the bread from the pan as soon as it comes from the oven, set right-side-up on a wire rack, and cool to room temperature before cutting.
