This week I discovered that my local grocery store carries a brand of semolina flour from Bob's Red Mill, and I picked some up, eager to try out a couple of the recipes from The Bread Baker's Apprentice which had until now been unattainable.  However, I faced a quandry.  The Pugliese bread from BBA calls for fine-ground semolina or "fancy durum," which according to PR is the same grind as is used in pasta, and is the same consistency as bread flour.  The Bob's Red Mill bag says it is ideal for pasta, and has the "traditionally sandy texture."  It does not seem as find as bread flour, but is not as course as, say, cornmeal.  Quite puzzling.

Thus, my question: Does anyone know if the Bob's Red Mill Semolina Flour counts as Fancy Durum flour, and/or if it works well for pugliese? (in the meantime I made the BBA's pane siciliano, which takes either fine or coarse semolina.  It was wonderful).

I was making dough earlier today and ran short on flour - (I was using all purpose)

So I substituted 1/3 of the flour with course semolina flour. I'll know tomorrow if this was a good move.....wondering if anyone else has done this?.....what do I expect. I would think it would just be a bit more rustic?

thoughts?

thanks
Andy

I have a giant bag of coarse semolina in my cupboard and I am looking for suggestions on what I can do with it. So far I've made Halwa and Upma. Any ideas anyone?