Pan Siciliano with KAF Durum Flour (Pictures)
I use to bake P.Reinhard's Pan Siciliano with Semolina Flour ... Yesterday, whe I wanted to prepare a Pan Siciliano for Sunday breakfast I found out that I ran out of Semolina Flour. So I took Durum flour instead, as you know, basically the same - just more flour like.
I had to add 0.75 oz more (High Gluten) flour than with the Semolina flour to achieve the same consistency. The crumb was as you may expect less yellow but very moist and chewy-soft. The taste is excellent and I am tempted to say that I prefer this bread with 'regular' Durum flour compare to Semolina.
Pan Siciliano - Crust
Pan Siciliano - Crumb