I have made the Asiago Ciabatta with much success. I like the idea of starting with a preferment or a long slow fermentation overnight in the refrigerator. I love the taste of semolina in Italian bread. Is there a way to recreate this process with the Three Cheese Semolina Bread? I realize that I would never be able to use 2 teaspoons of yeast for a preferment, so is it possible to mix all of the ingredients as the recipe is written and then let rise for an hour and refrigerate before continuing the first rise the next morning. Or can I substitute the whole wheat in the starter of the Asiago bread using semolina? If this is possible it would certainly be the easier adjustment.

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