I was in my element with the latest Tuesdays with Dorie assignment: Semolina Bread. Although I have used semolina in pasta and pizza crust, I have never actually made a loaf of bread with the flour.
I chose to bake my bread in a La Cloche. Being a "bread head," (I confess I currently have 14 kinds of flour on my shelves) I have a lot of equipment, and I often use the stone La Cloche baker for making French bread-like loafs. I recalled that Rose Levy Beranbaum recommended the La Cloche for her semolina loaf, so I looked up her recipe in "The Bread Bible" and, sure enough, it was very much like the one in "Baking with Julia." I let the bread rise in the La Cloche bottom, while I preheated the lid while preheating the oven. I then clamped the lid on the La Cloche just before putting the bread in the oven. With a La Cloche, there is no need to produce steam in the oven by dumping water or ice cubes in a preheated pan. The baker keeps the moisture in the bread from evaporating. I removed the lid after the first 15 mintues to allow the crust to develop.
I served the loaf at a Fourth of July get-together. Although no one commented on it, I thought it was good with a distinctive "buttery" taste. I froze the rest of the loaf and intend to make garlic bread with the remainder.