I finally made the Sourdough Pagnotta that has been so praised here 3 PAGNOTTA AND ONE SEMOLINA ON LEFT SEMOLINA3 SOURDOUGH PAGNOTTA AND 1 SOURDOUGH SEMOLINA     I tried one pagnotta plain, one I baked in the Le Creuset with poppyseeds and one I rolled with cinnamon/sugar and raisins because my husband was asking for raisin bread. I also made a NYT no-knead with 3 cups unbleached white and 1 cup semolina, 2 tbls. olive oil and 2 tbls. sugar, 1/3 cup active starter, salt and water. I baked the Semolina Bread in a long clay baker as shown in my photo. I think they all came out good. I always like the taste of my bread better the day after baking so I'll see if I have a favorite then.