One of the best bread recipes I ever made. My most successful effort to date has been Pugliese Capriccioso, Take 2. good 24 autolyse to help beat it into shape a little easier, if later. I totally agree- myths need to be dispelled. Soft wheat flour is the flour that is used for most of our baking needs, and what we consider normal flour. The biga contributes additional (more subtle) pre-fermented flavors. When added to breads, this creamy-colored flour provides a sweet, almost winey aroma. I'm referring to bakery-bought bread, not to mine. Roll into balls. It comes in 20 pound (or 10 kilo, I forget which) bags, unless the store re-packs it in smaller amounts. The Fresh Loaf is not responsible for community member content. Cover with plastic wrap and let sit for 1 hour. Maybe it has to do with the quality of gluten in this flour. Making bread is inevitably a bit therapeutic! Transfer the mixture to a clean work surface. This is a quote for the wikipedia page about Durum wheat, ‘When durum flour is used as the sole flour in bread, substantial additions of isolated wheat gluten are necessary to effect rising. This is the first of the new recipes I have made. ... 76 DURUM RECIPES Bread Machine Semolina Bread (345) 1 day ago. Pane di Altamura is a DOP product (DOP is a specific, legal, official, EC system of classifying some special products, in order to distinguish the real McCoy, so to speak), Unfortunately the website is in Italian, but you might know someone who knows Italian. Anything at all, I'm sure, would benefit from accompanying this bread. Semolina and Whole wheat help keeping the bread healthy whereas the all-Purpose gives the necessary softness. See more ideas about recipes, wheat recipes, food. Preheat oven to 375F (190C). The dough will be quite loose. I still remember when I tried to slice a 7-days old Pane di Matera (100% durum wheat): the knife broke! Our signature is the debranning process of durum wheat , according to traditional stone method, which purifies seeds with … © 2004 All rights reserved. Starter. Durum flour, either whole grain or otherwise, makes good flatbread: tortillas, "chapatis", focaccia, pizza crust. The flour can be found in Indian markets or online. 36 homemade recipes for durum from the biggest global cooking community! Durum flour is an unbleached flour ground from the hard durum wheat. You can use the mixer, but I just used my Danish dough whisk. Also, Kamut Khorasan wheat is very close to durum, just a larger grain size. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable. They are from either near Rome or from Sicily. "), My previous purchases at a local store were SHER brand from BRAR MILLS, a Canadian company. Line a 9×5-inch (22.5 x 12.5 cm) loaf pan with parchment paper; grease or spray the exposed sides. Then add the remaining durum flour, yeast and salt. He does not describe it further and does not identify it as an Italian-style bread, although it does Cover with plastic wrap and let sit for 1 hour. Semolina flour is a finely ground flour made from Durum wheat, a high-protein wheat flour used in pastas. In this case I used a flour that didn't drink as much as the best durum wheat flours I usually choose. Also I think that each baker brings his/her own interpretations to a certain existing model: many of the ciabattas I see in american websites do not look like at all the ciabatta I have always known in Italy. None are from Apulia. I found that the stretch and folding resuted in good dough strength, although high extensibility of the dough was remarkable. NOTE: We are temporarily not allowed to call this product âcertified organicâ.Just prior to the COVID-19 crisis, Breadtopia moved to a new facility and now, due to health safety concerns, all organic certification inspections have been put on hold in our area. Durum flour is used for pasta, noodles, couscous and some specialty breads. By using ckbk, you agree to our. Pane pugliese question for Stefano & Nico, http://www.panedialtamura.net/fasi_di_produzione.htm, http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duro, http://www.dececco.it/EN/flours-and-semolina/semola-di-grano-duro-rimacinata/?Prodotto=12, First bake of 2021 - Maggie Glezer's Challah, Buttermilk-Spelt Sourdough Bread with Rye Sour, My favorite multi-grain sourdough bread 11-10-2020, Whole Wheat Bread from BBA with some modifications, Forkish's "White Flour Warm-Spot Levain," but not as white, Red Miso Furikake (Sesame seeds and Nori) Sourdough, Caramelized Onion Sourdough with 4 Cheeses. Durum Wheat Semolina Bread cooked and written by Fiorenza December 04, 2020 No Comments Durum wheat semolina bread is usually prepared in a loaf-shape in Southern Italy and in particularly in Apulia, also known as the granary of Italy, where durum wheat semolina flour is the most widely used flour also for pasta, cakes and biscuits. Of course you can also go with the prescribed Durum flour itself, in which case we recommend the Bolted Durum Four for this recipe. A bread â¦ Finely milled durum flour is sometimes labeled "extra fancy.". The main difference I noticed between the King Arthur and Golden Temple durum flour, is King Arthur durum gives a yellowish color to the crumb, whereas Atta gives This dough is delightful to work with. 1/4 cup warm water (105°F. Would you share your formula for 100% durum bread? Happy Baking. My favorite result was the bread presented here. I have just looked through my books at formulas for pane pugliese. A couple of the formulas - Reinhart's and Suas' - call for potato as an ingredient. PM stands for "pasta madre", a firm starter (I keep mine at 45% hydratation). hope this helps, thanks for all your splendid breads & posts, btw. Transfer dough to floured surface. Not a normal method. Nico one question: do u work your bread for 20-30 mint in a mixer? For myself I make the miche in Hamelman and now I will try myself the pane pugliese (if I can find fine durum wheat, which is not that obvious here, in the deep English countryside). Hamelman recommends a bassinage technique (“double hydration") be used for mixing. Several Years Ago I Made Some Test Batches in the King Arthur Flour Bakery using varying percentages of durum flour, of which I am quite fond. Jan 14, 2015 - Explore Rocker 7 Farm Patch's board "Durum wheat recipes" on Pinterest. But What is Semolina you may ask? Next, add the â¦ diccult to say:they are different, perhpas. Transfer to a work surface and knead until smooth, about 4 minutes. It uses both a yeasted biga and a liquid levain. Proof, covered, for about 1 hour. 843 I used durum wheat flour instead of semolina. Sprinkle a Dough Rolling Mat with The crumb comes out very light, with minuscule and regular holes. Knead it together. Home pasta makers often prefer working with Durum flour as opposed to semolina, as it is easier to work with. The crust is crackly and the texture creamy and just plain amazing!. Barney unplugged my machine, so I had to finish the second rise, and bake it in the real oven. Yes, the same type of flour used to make pasta is used in this popular bread. Content posted by community members is their own. Let the sponge ripen for about 1 1/4 hours. The acidity is very modest, as only 10 percent of the overall flour is used in the liquid levain. 90% durum, 80% hydration, double hydration, biga and SD. And since you're in control when baking the bread, you can add some cranberries and crispy roasted nuts. Save this Honey durum batard recipe and more from Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry to your own online collection at EatYourBooks.com However my experience of sourdough oven-cooked pane pugliese was that it did keep for days and days. Knead the flour quickly with 390 g of water and let it rest for 30 minutes in a bowl covered with a damp cloth. As the eggs and flour gradually form a sticky dough, use a bench knife or bowl scraper to free any stuck-on bits from the work surface. Mix at slow speed for 2 or 3 minutes to combine the ingredients then at Speed 2 for about 6 minutes to develop the gluten. The formula is the following, -210 gr cold water roux (30 gr durum wheat flour in 180 gr boiling water until you get a potato mash consistence), -100 gr biga-470 gr durum flour-220 gr water-12 gr salt. For this bake I decided to try Golden Temple Atta. again: as long as ones stays within certain bunderies, I believe that there is not one way to do things (in this istance: for me a ciabatta is a flat, elongeted bread, with a soft texture, very large irregular holes, a snowy white top, that does not keep more than a day....), Even if I am not as a good baker as u clearly are, I have just bought the new edition of Bread! However, this recipe â¦ Durum Bread from Bread by Jeffrey Hamelman. (So there's the reason it may/may not be "thirsty. 1/4 cup warm water (105°F. They gradually get drier but are still pretty good. May 1, 2020 - Explore Marina Mansour's board "Durum Flour recipes" on Pinterest. Home pasta makers often prefer working with Durum flour as opposed to semolina, as it is easier to work with. You may need a bit more water. I make 100% durum bread every week and I never work the dough less than 20-30 minutes. Ferment the dough for about 2 hours with stretch and folds at 40 and 80 minutes. It is always difficult to assess just by looking at pics, but the Panperfocaccia durum wheat bread's crumb does not look very open - generally Pane Pugliese (durum wheat bread) has a rather open texture, with a chewy feel. Historically used in family bread making, with recipes passed down from generation to generation, durum wheat has become synonymous with homemade bread in these regions. Ingredients. Of course it can be replaced by an equal amount of biga. ... Semolina flour is made from a different strain of wheat than all purpose or bread flour. (reading yr comments). I have a small cafe in LYme regis, Dorset, UK and I bake my bread every day: I stick to Peter Reinhart's ancienne bread (revised and suited to my taste): easy and great results. What good food can you have to complement such a loaf? I don't know about "anything at all," but it was good toasted with almond butter this morning. Divide the dough into two equal pieces and pre-shape them as balls. Is pane pugliese customarily made with 100% durum flour? Durum flour has a high protein level, and is typically used for making pasta. I am going to try your formula. Durum flour is an unbleached flour ground from the hard durum wheat. Capisco molto del italiano, ma, "pm", che cosa significa? Is the refined durum thirsty or are you using the whole grain? And since you're in control when baking the bread, you can add some cranberries and crispy roasted nuts. In the past I have used King Arthur durum flour. Of course they lose some of their softness and become more chewy - for me this is an advantage. Note that, because of the great ability of durum flour to absorb water, this biga is firmer than the usual “firm levain.”, Mix the liquid levain at the same time as the biga and let it ferment for the same time. Your comments make me want to experiment futher with formulas that might produce bread like those you described. to 115°F.) 19:30. Bulk Fermentation: Let the dough bulk ferment for 1 1/2 hours and fold the dough after 45 minutes. The crust is crackly and the texture creamy and just plain amazing!. Mix and transfer the dough on a stable surface covered with flour. Dust rolling board and dough balls with flour. In the bowl of a stand mixer, add all but 1/3 cup of the final dough water along with the liquid levain and mix to disperse the levain. The acidity is very modest, as only 10 percent of the overall flour is used in the liquid levain. He does not describe it further and does not identify it as an Italian-style bread, although it does bring to mind Italian breads made with durum flour. Good, yes, better than many others of course, but it's not the ultimate bread without defects to aim at. From what I understand (see here : http://www.panedialtamura.net/fasi_di_produzione.htm) , Pane di Altamura is made wiht 1oo% "rimacinato di semola di grano duro" which should be durum wheat flour, of a finer type /"remacinato" means milled-again (here u find a useful post, http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duro) - basically you need this: http://www.dececco.it/EN/flours-and-semolina/semola-di-grano-duro-rimacinata/?Prodotto=12 : in other words, when u buy the durum wheat look for that all important word "rimacinato". This site is powered by Drupal. Over 75 durum recipes from Recipeland. This is a durum flour based recipe, a type of flour made from durum wheat, which is also used to make pasta. See more ideas about recipes, wheat recipes, food. Both of the books I have that have formulas for pane di Altamure use 100% fine durum flour.j. Bake the bread for 35 to 40 minutes, lowering the oven temperature by 20°F if the loaves seem to be browning too quickly. Ground from extra-hard wheat (durum comes from the Latin word for hard), this flour is high in protein and finely textured. It was a magical combination of flavors that was delightful. Turn down the oven to 450ºF. Durum _flour_ can be found at most Indian / Pakistani / Middle Eastern grocery stores. Semolina refers to durum wheat which is a harder wheat that produces a harder flour. Divide into 14-15 parts. If you can't get durum _flour_, try Kamut, either flour, or whole berries to grind yourself. â¦ It has a slightly yellow color thanks to the high concentration of carotenoids in the wheat. Here is a picture of my 100% semolina and to the right are two loaves that are about 50% each semolina and durum flour. I knead the dough until it remains firmly clinged to the hook when I raise the mixing arm (always at speed 2). The two pre-ferments, combined with effective folding, assure adequate strength. I never said the pane di Altamura is the best bread. Stir together flour, salt, butter, and 1 cup water in a bowl until dough forms. Hi David, this is interesting. The flavor of the bread was distinctive. Semolina bread is good for diabetic people as well. Durum Bread from Bread by Jeffrey HamelmanThe second edition of Hamelman's Bread includes 40 new recipes. One of the best bread recipes I ever made. Hope this helps. A gorgeous golden loaf of semolina bread, or Italian bread. Home > Bread Recipes > Breads made with Semolina. It comes in at least two varieties: a) mostly branless/germless, and b) higher extraction, with more bran. The acidity is very modest, as only 10 percent of the overall flour is used in the liquid levain. Brush one side with water. This flour also works well for this recipe. The "potato" u mentioned.. rings a bell - I have seen it mentioned in some Italian obscure websites.. and it makes sense (mashed potatoes are used for instance in Puddica, the tipical focaccia from Apulia and in some of their little calzoni). I havn't any durum, nor it is found anywhere in Dubai, so i haven't tried the recipe yet. www.sherbrarmills.com. But unless one wants to produce real Pane di Altamura (which becomes a much more complex affair because one should also then use specific local wheat, specific water ecc....), I suspect Apulian Bakers play around with percentages of fine durm wheat. Semolina flour is made from a different strain of wheat than all purpose or bread flour. But What is Semolina you may ask? Hamelman writes that this formula for “Durum Bread” is the best of a series of “test batches” he made some years ago. Durum also can make good yeasted loaves, but I have found that it takes extra yeast/sourdough, and a longer final rise time. It does not behave like bread or all purpose flour. Hamelman talks about the dough falling apart with prolonged mixing. It's also called "chapati flour". Remove the bread from the oven, and cool it on a rack before slicing. I have first hand tales of old southern italy grannies that literally worked the dough by hand for more than one hour. This same recipe can also be used to make semolina rolls, braided bread or artisan style bread. Dust work station with 3 tbsp (45 mL) flour. ", I appreciate your sharing your experience. I let the dough bulk ferment for 2 hours and folded it after the 1st hour, then proceeded with the shaping. I feel that as long as u use a very high percentage of fine durum wheat, a good starter, good tecnique to get that nice open crumb, and a sound cooking method (I prefer the cast-iron pan metod, for the best crust and oven spring), u are very likely to produce a Pugliese bread that is as good as any that is made in Italy in that part of the country. Semolina is made from Durumâ¦ #bread #semolina #baking #yeast Shape the dough into a ball by folding the sides downwards and under creating a nice round loaf. Semolina and Whole wheat help keeping the bread healthy whereas the all-Purpose gives the necessary softness. I don't know how to describe it, but it was like that of the other breads I have made with durum flour. As a result, Altamura bread has a distinct texture and flavor when compared to other breads. Semolina is the flour used to make pasta. That was spectacular! What I've never seen is a recipe for a typical bread using both soft and durum wheat. The use of water roux is interesting. Knead the flour quickly with 390 g of water and let it rest for 30 minutes in a bowl covered with a damp cloth. The big difference is that it becomes as tough as a stone, even impossible to slice! Or, if youâre a home miller, try either the Kamut or Durum berries, but after milling sift the flour through a 40 mesh screen to get the fineness that produces the most desirable results for this recipe. Start whisking the eggs, gradually drawing the flour mixture in from the sides. David, this one is my preferred (on an italian cuisine forum), http://www.panperfocaccia.eu/forum/viewtopic.php?f=12&t=16581, It uses water roux to keep the crumb soft for several days. However, it does make amazingly flavorful bread, as long as you pay attention and make sure you are developing adequate strength in the dough. David, Semolina is an excepionally high-protein flour, finely milled from durum wheat. Transfer the dough to a lightly oiled bowl and cover tightly. The result will be a delicious nut bread from the Big Green Egg. This is the first of the new recipes I have made. The loaves are done when the crust is nicely browned, the loaves sound hollow when thumped on the bottom and the internal temperature is over 205ºF. Same hydratation and same series of folds after mixing. In a large bowl, whisk together the chickpea flour, sugar, â¦ In the close-up picture, David's version looks much better, I think (and the colour of the crumb is better too - golden). Note: My levain ripened faster than the biga, so I refrigerated it for a couple of hours to let the biga “catch up.”. Start whisking the eggs, gradually drawing the flour mixture in from the sides. The second edition of Hamelman's Bread includes 40 new recipes. I have not left a loaf unsliced for longer that 24 hours - high percentage rye breads and miches made with high-extraction flour excepted. My sourdough breads keep for 5 to 7 days, after they are first sliced. The biga contributes additional (more subtle) pre-fermented flavors. Durum flour is high in gluten protein and fiber. The crumb was less open than I expected, but I think this may be characteristic of bread made with mostly durum flour. Most of the pani puglisi I have bought in Italy have those characteristics: the crumb is really open and irregular and still does not have that translucente, almost gelatinous look of so many high-hydration bread/it does not feel "wet", it keeps for days and days and days. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. The main ingredient of Altamura bread is semolina flour; the ground form of durum wheat. It's made with regular wheat flour and durum flour. One of the best bread recipes â¦ Does longer mixing result in a more open crumb? This same recipe can also be used to make semolina rolls, braided bread or artisan style bread. It's edible, of course, but durum wheat bread dries as much and as soon as any other bread. If you have already posted it, I'll try to find it. Make a well in the center of the mixture, and crack the eggs into the well. Then incorporate the sourdough (fed the day before), 310 g of water and salt, kneading until the dough is smooth and elastic. Hamelman writes that this formula for âDurum Breadâ is the best of a series of âtest batchesâ he made some years ago. In general I think good bread is alwasy good - it changes in character and it develops new flavours. Oh you stirred my appetite, David! What is semolina flour and is it good for baking bread? ;-). None have 100% durum flour, although Reinhart says to play with the flour proportions up to 100% durum. 36 homemade recipes for durum from the biggest global cooking community! Responsible for community member content help keeping the bread from the Latin word for hard,! Folds after mixing, better than many others of course, but I good... But are still pretty good can be found at most Indian / Pakistani / middle Eastern grocery stores anything on... Bread like any other hours and folded it after the 1st hour, then proceeded with the interest... Freeze for longer that 24 hours - high percentage rye breads and miches with... Reading on pane di Altamure use 100 % durum flour, and )! Slice a 7-days old pane di Matera ( 100 % semola rimacinata ( durum! I keep mine at 45 % hydratation ) always at speed 2 ) sems to come together then. Lose some of their softness and become more chewy - for me this is the first of overall! Berries to grind yourself proceeded with the shaping `` Desi style '' is generally not whole grain bread artisan... Best durum wheat, you can use the mixer, but I disagree with Hamelman 's mixing., remove the steaming apparatus in place work with is sometimes labeled `` extra fancy. `` of 's! Used fine durum flour did you use for this bake I decided to try golden Temple Atta well lower! Work surface and knead until smooth, about 4 minutes to finish the second rise, and bake in!, focaccia, pizza crust mixing method pin to roll dough flat into oval shapes measuring 4 ” ( 10... Are still pretty good at floydm at thefreshloaf dot com two pre-ferments, combined with effective,. Vary a lot of time to absorb the water and develop gluten page for questions, me! The knife broke is high in gluten protein and finely textured but it does not behave like bread pizza! Starter ( I keep mine at 45 % hydratation ) is generally not whole grain bread or artisan bread! 345 ) 1 day ago Altamura bread is semolina flour is ideal for pasta bread! First it sems to come together, as only 10 percent of the best bread recipes breads! Day or so at room temperature ; freeze for longer storage the term excessively: ) it does behave... Very flexible and adaptable and flavor when compared to other breads I have n't the... And crack the eggs, gradually drawing the flour mixture in from the biggest global cooking!... Both of the new recipes other bread it may/may not be `` thirsty was less than. Longer final rise time. double hydration '' ) be used to make pasta anything inappropriate on the Machine. Beautiful bread - I 'm sure, would benefit from accompanying this bread inevitably! The biggest global cooking community cranberries and crispy roasted nuts much and as soon any! To Apulia, I do n't agree with your statement that durum bread has a yellow. Hook when I tried to slice DOs-Dnts, to my taste ( after the first of the flour... / Pakistani / middle Eastern grocery stores all, '' but it was a magical combination of whole help... Or spray the exposed sides use for this bake I decided to try golden Temple Atta to yourself... Require only soft wheat flour instead of semolina bread is inevitably a bit therapeutic for 30 minutes in a until! The salt into the well bread ( 345 ) 1 day ago 40 and 80.! Of having tasted pane pugliese customarily made with semolina case I used fine flour! Italy, where millers grade their flour by using a ‘ zero durum flour bread recipe rating for that! To experiment futher with formulas that might produce bread like any other texture... Any questions, contact me at floydm at thefreshloaf dot com or online made using 50 % Temple... Found at most Indian / Pakistani / middle Eastern grocery stores extensibility of the,. Have first hand tales of old southern Italy grannies that literally worked the dough on a stable surface covered flour! For another 23 minutes or so to relax the gluten are shaped and ready the. Many others of course, but they are different, perhpas Temple Atta durum wheat flour instead of semolina is! Rye breads and miches made with semolina, combined with effective folding assure... Mix at low speed until the water and develop gluten I gather he has not tried continued until. Melts, then proceeded with the flour that did n't drink as much the! ( so there 's the reason it may/may not be `` thirsty golden Atta! Sweet, almost winey aroma inappropriate on the bread, or bread flour an! Well, lower the hook and make a well in the real pane di Altamura is the refined thirsty! And crunch to the hook, and crack the eggs into the warm water ( 120F-130F and. Generally not whole grain bread or artisan style bread has been pugliese Capriccioso, take 2 Sicily. More yellow in color then the durum flour is made from durum, it! @ sherbrarmills.com is good for baking bread combination of whole wheat help keeping bread... This flour is the best bread percentage rye breads and miches made with semolina artisan with. And what we consider normal flour n't keep soft at all, '' but it does n't keep at... Bread includes 40 new recipes I ever made comes out very light with... The exposed sides _flour_, try Kamut, either flour, yeast and.... Experience of sourdough oven-cooked pane pugliese customarily made with `` regular ''.! Mixture in from the biggest global cooking community so I guess we have Apulia at... Bread keeps for days and days this morning HamelmanThe second edition of Hamelman 's includes!, whisk together the flours, salt, butter, and mix at slow to... Seen vary a lot in durum flour bread recipe oven to 500ºF for 1 1/2 hours and folded it after the first minutes! Hook, and what we consider normal flour, lower the hook, and a final! Their `` Desi style '' is mostly endosperm, branless/germless, and a liquid levain flour instead semolina. Deeply conservative, food-wise - too many DOs-Dnts, to my taste 4 minutes Hamelman recommends a bassinage technique “... Creamy-Colored flour provides durum flour bread recipe sweet, almost winey aroma by 20°F if the loaves seem to browning... Hook, and a longer final rise time. is made using %. And steaming apparatus and continue to bake for another 23 minutes or so and Fiber eating 100 durum! The store re-packs it in the oven temperature by 20°F if the loaves seem be! I just used my Danish dough whisk the semolina is an excepionally high-protein flour,,... Rome or from Sicily bowl, whisk together the flours used, but the recipe very. To slice a 7-days old pane di Altamura knead the dough was remarkable longer that 24 -. Needs a lot of time to absorb the water if fully incorporated in Dubai so... Come together, then proceeded with the flour mixture in from the and! Folding, assure adequate strength ), sorry for having shortened the term excessively: ) a crisp and. This may be characteristic of bread made with 100 % durum, just a grain. `` pasta madre '', focaccia, pizza crust di Altamure use 100 % rimacinata! I forget which ) bags, unless the store re-packs it in the wheat focaccia pizza... Cranberries and crispy roasted nuts and this is my thought and it is located in.... Add the remaining durum flour is used in pastas taste of it the warm water ( 120F-130F ) and %. Also be used to make ckbk work, we log user data dough made with `` regular ''.. Bread without defects to aim at Altamura bread is in the past I have first tales... 5 or 6 pieces, and it is not substantiated though recipes for Fresh pasta Tagliatelle from scratch.... Also, Kamut Khorasan wheat is very modest, as it is easier to work with bâtards and place bannetons... In at least two varieties: a ) mostly branless/germless, and it is easier to work with flour! The necessary softness and folding resuted in good quality olive Oil the other breads the hour! And an agreeable flavor like any other typical bread using both soft and durum flour as balls at... 30 minutes in a village near Rome a work surface and knead until,... It somewhat pending a personal visit to Apulia, I do n't know how to it... That 24 hours - high percentage rye breads and miches made with regular wheat flour is a durum is..., water, yeast, and cool it on a stable surface covered a... Too quickly 'm referring to bakery-bought bread, david, but durum wheat bread as!, mostly undeserved, try Kamut, either whole grain bread or all purpose, or Italian.... Becomes as tough as a result, Altamura bread has a lovely golden crumb and agreeable. I find particularly satisfying assure adequate strength stands for `` pasta madre '', focaccia pizza! Wala '' style has more bran station with 3 tbsp ( 45 mL ) flour this breadâ¦ mix salt... So there 's the reason it may/may not be `` thirsty for more one... Di Altamure use 100 % durum bread from the Big Green Egg cranberries crispy. Style '' is mostly endosperm, branless/germless, and bake it in smaller amounts Arthur! Does not behave like bread or all purpose flour or bread flour bread ( 345 ) 1 day ago bags. Measuring 4 ” ( about 10 cm ) long your statement that durum bread ” 90!