In a medium mixing bowl, add all-purpose flour and salt and quickly mix it. Once the wheat flour and salt are mixed, add the poolish and mix with a spatula or paddle attachment on the stand mixer. Watch the dough's hydration; if it is stiff, add a bit of water.
Grease your clean hands and begin to knead the semolina dough. A shaggy dough will start to form in the mixing bowl.Keep scraping the sides of the bowl to remove the sticky dough.
Knead for about five minutes, transfer the dough to a lightly floured surface, and knead the dough on the counter for about ten minutes. Stretching and folding and occasionally hitting the dough on the counter. This process allows the gluten to work, making the dough stretch without breaking. In the process a smooth dough is formed. If you use a stand mixer, place the sponge and flour in the mixer's mixing bowl of your stand mixer and attach the dough hook. Let the mixer knead the dough at a low speed for about fifteen minutes. Tuck in the ends, forming a ball. Place the dough in an oiled bowl and cover it with plastic wrap or a damp kitchen towel. Let the dough rest. This will be the first time it's rising.
After the first rise, deflate the dough to remove air by punching it down. On the work surface, begin to shape the dough.
Using a bench scraper, divide the dough into two equal portions. You can shape one of the dough in a round rectangle shape.
Roll out the dough on the counter then folding and tucking in the dough towards the center of the dough. Make sure to pinch the dough to seal the loaf perfectly.
Turn over and let the sealed part be under the shaped loaf. Shape the other loaf into a slightly long loaf of bread with a long edge towards you. You can also place the dough in a loaf pan, let the dough rise then bake it to make a beautiful loaf of bread perfect for sandwiches. Line a baking tray with a sheet of parchment paper / baking sheet and gently transfer the loaves of bread onto the tray.
Cover with a kitchen towel and place the tray in a warm place in our kitchen for them to rise for the second time. You could also keep them in a cold oven as long as your kitchen is warm.
On the first loaf: With a sharp knife, make three deep cuts at an angle of about 30 degrees. Using a brush apply some water on the loaf and sprinkle with a generous amount of sesame. You can also use egg wash to give it a shiny crush. (Beat an egg with two tablespoons of water)
On the second loaf: Make incisions on the dough with a sharp knife and sprinkle semolina flour on top of the loaf.
After one hour or forty-five minutes, move the proofed dough onto a pizza peel, then to the pizza stone in a preheated oven for best baking results.