Hodgson Mill Semolina and Durum Flour
Discovered this product at my local Super Stop and Shop after a long search for Durum flour. They call it pasta flour.
I use Durum to bake bread and my usual source, the local food coop stopped carrying it.
Not exactly sure why, but on the box it says: Semolina and Durum flour. Those are basically just different grinds of the same thing, endosperm of durum wheat. In my mind this is Durum flour, not the much coarser grind of semolina.
Anyhow, baked some bread with this this weekend and it was exactly right.
In general I really like quite a few of the Hodgson Mill products including the stone ground corn meal for cornbread and pancakes and the whole wheat Graham flour for breads.
Excellent products at reasonable prices. Most supermarkets in the North East carry at least some of their products.
I could not tell the difference between this and the Durum flour I usually get. Perhaps a smidge coarser, but not at all noticeable in the dough.
1.5 cups Hodgson Durum
1.5 cups King Arthur Bread Flour
1.5 Cups Hodgson Mill whole wheat Graham Flour
1 pack of yeast
enough water to make very loose dough, almost a thick batter
Drizzle top with olive oil and cover with plastic wrap
Let sit in a cool corner for 48 hours (seriously). It gets all bubbly.
Heat oven to 500 degrees
Punch down dough.
kneed with some more bread flour shape into lose round loaf and place on floured peel and let rise until double in volume.
Place on heavily floured baking stone in oven.
Turn oven down to 450 degrees
Spritz top with water for every 5 minutes three times
Total bake time 40-55 minutes until done.