100% durum wheat flour, 70% water.
Just the way it should be.
I just end up with a puddle whenever I try it... any tips?
Mix semolina flour with water, and let it rest 20 minutes. Add salt and yeast. Knead one minute, and let it rest one minute. Repeat 5 or 6 times.
You make it sound so easy...
the real thing:)
100% durum wheat doughs are easy to work with. They don't require intensive kneading process.
When you bake, you need steam and extra hot the first 10-12 minutes (250C/482F) , and then reduce heat to 200C/392F) without moisture.
you have some very good bread!
Thank You Paul! It tastes as good as it looks. I invite you to prepare it. This is a kind of bread common in parts of Italy.
Lovely yellow open crumb, Abel! Nice job.