Golden Semolina Bread - cooking recipe

Ingredients

Sponge Starter
2/3 cup durum flour (3.5 oz/100g)
1/8 teaspoon instant yeast
3/4 cup water (room temp)
Flour Mixture
1 cup durum flour (5.5 oz/155g)
3/8 teaspoon instant yeast (the total yeast for whole recipe is 1/2 tsp)
3/4 teaspoon salt, plus
1/8 teaspoon salt
bread flour, for kneading

Preparation

Make the starter: In a medium bowl, whisk together durum flour and yeast; then whisk in water and stir until very smooth for 2 mins; scrape down the sides of the bowl and cover with clingwrap.
Combine the 1/4 cup of durum flour and the 3/8 tsp of yeast, then whisk in the salt.
Gently scoop it onto the sponge to completely cover it, cover with clingwrap and allow to ferment for 1-4 hours at room temp (up to 24hrs in the fridge, remove from fridge 1 hr before mixing the dough).
Mix the bubbly starter together with flour mixture (covering the top of starter) using a wooden spoon until all flour is moistened.
Knead the dough in the bowl until it comes together, then scrape it onto a surface floured with some of the remaining durum flour and knead for about 5 minutes.
Add more reserved durum flour as needed to keep dough from sticking (use a bench scraper to scrape and gather the dough as you knead).
The dough will be slightly tacky and cling slightly to your fingers; cover it with the inverted bowl and allow to rest for 20mins.
Knead dough for another 5 mins until it is smooth and elastic, adding more reserved durum flour if necessary.
It's ok if dough is still slightly tacky, but you should be able to form a ball and holds its shape.
Let the dough rise in a lightly oiled bowl, covered with clingwrap, until doubled in bulk 1 1/2- 2 hours.
Turn the dough out onto lightly floured counter and shape it into a torpedo-shaped loaf (or regular loaf), set it into a parchment-lined baking sheet.
Cover it loosely with oiled clingwrap and let rise again until doubled in bulk (1 hr- 1 hr 15 mins); when the dough is ready to be baked, a fingertip-depression will very slowly fill inches.
One hour before baking, preheat oven to 450F, with a cast-iron skillet or sheet pan on the floor of the oven.
Make a few 1/4-1/2 inch deep slashes in the top of the dough with a sharp knife.
Mist the dough with water and quickly set the baking pan on the hot stone/sheet pan; toss 1/2 cup of ice cubes into the pan beneath and immediately shut the oven door.
Bake for 20mins, lower the temp to 400F and continue baking for another 10-20mins, until bread is golden brown (skewer inserted in the middle comes out clean or instant read thermometer read 208F).
For crispier crust, lift the bread from the pan with a heavy pancake turner about halfway through baking and set into directly on the baking stone.
When the bread is done, cool completely on wire racks.