This isn't a recipe post (the loaf was made following this recipe, with a little less water - I've found that I get a texture and hole structure that I enjoy most, when using Carl instead of dry yeast, when I err on the respectable modest side of hydration) but a note - I am enjoying the hell out of semolina-dusted loaves. The finer texture, crunchy grit and sweet flavor make it such a lovely experience. Semolina. Try it next time, instead of bench flour or cornmeal. Or wood shavings. And that for those who don't live in Co-Op group housing situations, a full recipe can easily be divided and shaped into two or three smaller loaves, left to rise and cooked one after another in the same dutch oven and style you've been using for the larger loaves*. You can have a loaf during dinner for two, another for breakfast the next morning, and one for the neighbors.
Or the feral night animals, who prowl your land and make the children huddle together underneath Nana's quilts, wishing for the Old Country.