This post should be titled Semolina Bread, Not. Our semolina flour is somewhere, riding the roads in a UPS truck. We made the bread last week with our usual bread flour, just to practice the techniques needed. We took all day with the rising. It deflated when we were trying to delicately make the slashes/incisions. We reduced the salt as suggested. When the brown truck brings our semolina we will give it another go. We live in rural Arkansas and semolina is not something to be found within a few zip codes from here.