This recipe is from The Bread Bible by Rose Levy Beranbaum, posted on request. Original name is Golden Semolina Torpedo. Semolina is an excepionally high-protein flour, finely milled from durum wheat. Most bakers use it in combination with high gluten unbleached flour to improve texture. However, this recipe uses 100% semolina so that you can enjoy the full impact of its amazing flavor and deeply golden color (a few cracks in the crust is common). To avoid toughening this bread, it's best to knead the dough by hand (the dough is exceptionally satiny, according to the author). Best served with a thin layer of butter or ricotta. Prep time is an estimation. NOTE: use silky soft durum flour not the coarse granular semolina flour. Or you can replace some of the durum flour with unbleached bread/AP flour for a better-shaped loaf.