Semolina Sandwich Bread Update
I have adapted the recipe for Daniel Leader's Semolina Sandwich Bread (as posted here: http://www.thefreshloaf.com/node/4213/semolina-sandwich-loaf) to an overnight rise by reducing the yeast to 1/4 teaspoon. I just mix all the ingredients with a knife in a large bowl until a rough dough forms, cover the bowl with cling film and leave the bowl on the kitchen bench overnight (anywhere from 10-14 hours) to rise.
There is no need to knead :) or to oil the bowl, as the dough itself is so oily. Next day, I punch it down and knead it, briefly, then shape it and leave it to rise until at least doubled in size. The rising time will vary according how cold the kitchen gets overnight. In the winter, if the overnight temperature has been really low and the dough is very cold, I will punch it down in the bowl, leave it for an hour or two, and then punch it down again before shaping. I bake it for 40 minutes at 200 celsius in my electric fan-forced oven.
I have found that the slow rise produces an even more intense flavour than the original, and use this method with many other breads, particularly if I want a close-to-100% whole wheat. And you get those beautiful golden dots all over the crust.