Semolina (Durum) Bread with a Whole-Grain Soaker

Here is Another Semolina Bread, this one made with a grain-and-seed soaker. Like the preceding bread, it incorporates a flying sponge. The yeast percentage is slightly higher to accommodate the presence of the soaker, but the sugar is eliminated in this formula; as a result, the sponge ripens in just about the same time as in the preceding semolina bread.