Can I handle the dough too much? I am working on a much larger batch of bread than I've ever done before--about 8 loaves of a rustic Italian loaf with durum flour acpunting for about 2/3 total flour content. It's about 66% hydration.
I found durum flour in Grand Rapids, Michigan at Russo's on 29th street. It costs 2.99 for 2 lbs. If you live in the area, run out and get some. If there is none on the shelf, ask and they will get you some from the back. The more people buy it, the more they will keep on hand. This is durum flour, not its grainier sister, semolina.
I was wondering if anyone knows of a place/website that sells WHOLE GRAIN durum of semolina flour. All of the flour I find in shops has been sifted, and while I understand excellent gluten development is the whole point of durum and semolina flours, I would still like to get a whole grain source of this type of flour.
All responses are appreciated.
Hi, Eric.
In another topic (http://www.thefreshloaf.com/node/9943/can-you-turn-semolina-durum-flour#comment-88745), you mentioned using a small amount of durum flour in dough as a flavor enhancer. How much do you use? 5-10%?
Are you using fine durum flour for this or semolina?
This sounds like something I need to try.
David
I have been trying to find durum flour for a while now, exclusive of buying it from KA and/or paying as much for shipping as for the product itself. I finally was able to purchase it through my local health food store. Only catch is that I had to purchase 50#. I like to bake bread but 50# bag is too much. Anyone living in The Tacoma Seattle WA area and would like to share, please respond to postino@harbornet.com. I paid about $65.
Tony Lamberti
