well, wish me luck... Making the Semolina Sandwich Loaf recipe from this site. Hope to post a picture of the bread in about four hours.
Read the thread well first. Possible discrepancies in formula weight/volume measures. Go with the weights. Volumes off on water and yeast. Proofing times will probably be longer. Especially if water and room temp are at the lower extremes of mentioned temps. Use at least 75º water. Can be even warmer. Same for proofing temp, unless you plan to retard.
May not be best for beginner's. Possible adjustments may be needed.
Also probably best to use the prescribed flour type(fancy durum). Not semolina.
Good luck though.