This looks wonderful - your photos on this site are always so excellent. I just got my first shipment of semolina & italian style flour from KA today. Could I use the ISF, (or maybe a combination of ISF & semolina) for this recipe? I'm still a novice, but anxious to get in there & learn! :) -Amy Amy, a combination of ISF and semolina MIGHT work - but not the Italian flour alone, its protein is too low for a really strong, high rise. If you're just beginning, why not follow the recipe as written the first time around? It'll give you an idea of how the loaf should look, what the dough should feel like, etc. Then, once you get a little experience, try experimenting with different flours. Good luck - PJH

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