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1
Combine 1/4 cup warm water and yeast in medium bowl.
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2
Let stand until yeast dissolves, about 10 minutes.
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3
Stir in 3/4 cup plus 4 teaspoons room temperature water.
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4
Add flour in 3 additions, stirring well after each addition Stir until mixture has consistency of thick sticky dough, about three minutes.
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5
Light oil large bowl.
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6
Transfer starter to a bowl.
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7
Cover with plastic; let rise at cool room temperature until tripled in volume (starter will be slightly wet and thick), at least 6 hours and up to 24 hours.
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8
(Can be made 5 days ahead.
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9
Stir down starter, cover and chill.
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10
Bring to room temperature before using.)
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11
Pour 2 1/2 cups warm water into large bowl of electric mixer fitted with paddle attachment.
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12
Sprinkle yeast over; let stand until dissolved, about 10 minutes.
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13
Measure 2/3 cup starter (reserve remainder for another use).
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14
Rub between fingers, allowing starter to drop into yeast mixture (starter will be stringy).
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15
Beat until some of the starter dissolves.
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16
Combine flour, 3 3/4 cups semolina and salt in large bowl.
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17
Add to yeast mixture in 3 additions; beat until incorporated.
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18
Turn out unto floured surface; knead until smooth and elastic, about 6 minutes.
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19
Oil large bowl.
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20
Transfer dough to bowl, turning to coat with oil.
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21
Cover bowl with plastic.
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22
Let rise in warm draft-free area until doubled in volume, about 1 hour.
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23
Butter 2 heavy large baking sheets.
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24
Punch down dough.
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25
Divide into 4 pieces.
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26
Cover 3 pieces with clean towel.
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27
Roll remaining piece on floured surface to 14x8 inch rectangle.
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28
Starting at 1 long edge, roll up dough jelly roll style.
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29
Press ends and seam to seal.
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30
Bend dough into half-circle.
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31
Using sharp knife, cut 1/2-inch-deep incisions every 1 1/2 inches in the top of the dough.
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32
Sprinkle with additional semolina.
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33
Place on a prepared sheet.
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34
Repeat rolling and shaping with remaining dough pieces.
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35
Cover shaped dough with clean towel.
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36
Let rise in warm draft-free area until doubled, about 45.
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37
Meanwhile, position 1 rack in bottom third.
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38
If available, place baking stone on rack and preheat oven to 450F.
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39
Let stone heat at least 30 minutes.
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40
Place 1 baking sheet on each stone.
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41
Bake until bread is golden brown and sounds hollow when tapped on the bottom, alternating sheets between racks halfway through baking, about 25 minutes.
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42
Cool bread on racks.
