When the time is up and the dough is huge, dust a clean work surface really well with more flour and semolina. Also get out two sheet trays and line them with silicone mats. Dust them well also. Turn the dough out gently onto the work surface gently, without deflating it or making it lose its shape. Dust more flour and semolina on the top. Cut it lengthwise into 4 equal loaves, then stretch each of them out just a bit to be a little longer. Transfer two loaves to each of the prepared sheets and set them aside to rise for another half hour to 45 minutes. Pre-heat the oven to 425 when they finish rising. Bake the loaves for about 25 minutes, they should become crisp on the outside and sound hollow on the inside. Let them cool completely on racks, then serve immediately! It will also freeze well to use as you need it.