I adapted this recipe from Peter Reinhart's wonderful book "The Bread Baker's Apprentice." The beautiful coloring, the lovely fragrance and the pleasing nutty flavor makes this one of my favorite breads to make. A major modification from the original, though, regards the cold fermentation (or retarding). Whereas Mr. Reinhart ferments the dough for two hours and then shapes and retards it in the refrigerator overnight, I ferment it in the refrigerator overnight, then shape, proof and bake it. In my hands the loaf over-rose and collapsed in the icebox with the long retarding time. Shaping and proofing the dough after the overnight fermentation resulted in a lovely loaf with a frisky oven spring. A word about semolina flour: this recipe calls for the coarser-grind semolina. You can use the fancy durum semolina, which has the consistency of regular bread flour, but I really think for this recipe the coarser grind is the way to go. Finally, Mr. Reinhart states that the dough can also be used for small rolls, pizza and bread sticks. Oh, and the bread freezes beautifully.