100% Durum Semolina 36 Hour Sourdough Bread

100% Durum Semolina 36 Hour Sourdough Bread

I love baking with Durum flour and bake with it all the time, so I figured it was time to finally make a Durum bread. I have not used the 36 hour method in a while so I incorporated it into this bake and used some KAF Durum flour in the 2 stage starter…

Living in the Kitchen with Puppies: Durum Semolina Bread

Living in the Kitchen with Puppies: Durum Semolina Bread

Die Einfachste Ciabatta Ever - locker - leicht - luftig 340 ml lauwarmes Wasser 10 gr Hefe Prise Zucker 1 EL Öl 1 TL Salz 390 gr Mehl Type 550 60 gr Pastamehl oder … Hartweizengries, griffiges Mehl / 00-Mehl, durum Semolina oder auch nur 450 gr 550er Mehl /Dinkelmehl

Die Einfachste Ciabatta Ever - locker - leicht - luftig 340 ml lauwarmes Wasser 10 gr Hefe Prise Zucker 1 EL Öl 1 TL Salz 390 gr Mehl Type 550 60 gr Pastamehl oder … Hartweizengries, griffiges Mehl / 00-Mehl, durum Semolina oder auch nur 450 gr 550er Mehl /Dinkelmehl

If you have ever wanted to make your own fresh pasta, this easy recipe shows how semolina flour, salt and water are kneaded into a simple dough, then rolled and cut into shapes. Durum semolina flour may be found at specialty grocers.

If you have ever wanted to make your own fresh pasta, this easy recipe shows how semolina flour, salt and water are kneaded into a simple dough, then rolled and cut into shapes. Durum semolina flour may be found at specialty grocers.

How gluten works in baking:  ... durum semolina flour, which is used in pasta, doesn't contain significantly more protein than bread flour. Why differentiate? Because in durum semolina has more stiff, brittle proteins like glutenin, which create a dense texture with stiffer chew, perfect for pasta. On the other hand, bread flour has more soft, flexible proteins like gliadin, which create a dough that's more stretchy than brittle (6).

Understanding Gluten

How gluten works in baking: ... durum semolina flour, which is used in pasta, doesn't contain significantly more protein than bread flour. Why differentiate? Because in durum semolina has more stiff, brittle proteins like glutenin, which create a dense texture with stiffer chew, perfect for pasta. On the other hand, bread flour has more soft, flexible proteins like gliadin, which create a dough that's more stretchy than brittle (6).

Durum semolina pasta dough recipe

Durum semolina pasta dough recipe

Cous Cous is semolina (tiny granules of durum wheat), and is a traditional staple in North African countries such as Morocco, Algeria and Tunisia. It is often served with a 'stew' or casserole where the gravy is soaked up by the cous cous. On it's own, it doesn't have much flavour, a bit like pasta. So you need to flavour it and then it transforms into something really quite wonderful! Here, I decided to make a layered Vegetable Bake, and served it as a side dish. It is subs...

Cous Cous is semolina (tiny granules of durum wheat), and is a traditional staple in North African countries such as Morocco, Algeria and Tunisia. It is often served with a 'stew' or casserole where the gravy is soaked up by the cous cous. On it's own, it doesn't have much flavour, a bit like pasta. So you need to flavour it and then it transforms into something really quite wonderful! Here, I decided to make a layered Vegetable Bake, and served it as a side dish. It is subs...

Having recently exorcised a few of my sourdough demons, I am happy as a clam baking bread every weekend.  This version is an adaptation of a formula that called for 100% durum semolina flour.  I to…

SEMOLINA SOURDOUGH BOULE

Having recently exorcised a few of my sourdough demons, I am happy as a clam baking bread every weekend. This version is an adaptation of a formula that called for 100% durum semolina flour. I to…

Pinterest
Search