The Fresh Loaf

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Durum flour as a flavor enhancer @ ehanner

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dmsnyder's picture
dmsnyder

Durum flour as a flavor enhancer @ ehanner

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

inlovewbread's picture
inlovewbread

I'm interested in reading the reply to this question as I have become obsessed with durum flour recently.


I realize that this was directed for Eric, but I just had to jump in. I have been making "Susan's Sourdough Boule" and have found my favorite variation is to add about 15% durum flour. I swear it makes the bread taste like it has butter on it.


Now that I'm thinking about it, I wonder if using a durum flour sourdough starter (aka altamura semolina sourdough or "biga semolina") would have the same effect... 

ehanner's picture
ehanner

David and inlovewbread,


I like to add 5% rye in my white sourdough or straight dough for that matter. One day I tried the same amount of Durum and was surprised at the flavor change. I know some of the Greek country breads use higher percentages of Durum and are delicious.


I try to use the flour but I have used the semolina more coarsely ground, after soaking it first to soften it. The flour is better IMHO. When I saw Stan's Holiday offer of a package of Tipo or Durum with a $20 purchase, I decided to replace my aging and often dropped scale and pick up the Durum from him:>). I really like the flavor of Durum and it's especially good with PR's Italian with biga.


inlovewbread, I wouldn't feed your starter with this unless you are prepared to stay on top of the activity. I did some experimenting with a durum feed to increase the sour. I didn't get very sour but the food is depleted in just a few hours and gets sticky.


Eric

summerbaker's picture
summerbaker

I chose the Durum as well to go with my bagel board order.  I've only used Durum Semolina in the past, which I realize serves very different purposes, so I'm very excited!


Summer

SylviaH's picture
SylviaH

I love the nutty and I think buttery flavor of semolina/duram flours and I think it's best mixed without any other flours other than just an AP or Bread so you can really enjoy the flavor coming through.  Eric, you still get the flavor by adding some rye or wheat with the duram flour or semolina grind?


Sylvia  

ehanner's picture
ehanner

I don't usually mix the rye and semolina. Like you say just the one flavor that makes me drool.


Eric

weavershouse's picture
weavershouse

I love the way the house smells when I'm baking bread with durum flour and the taste is like Inlovewbread and Sylvia said nutty and buttery. I make the Semolina Sandwich Loaf that zolablue made back in '07. It really needs no butter, is the prettiest yellow and stays fresh a long time. I don't have the recipe in front of me but I think it's 100% durum but not a sourdough.

 


I've found durum flour to vary from brand to brand. I buy mine bulk from an Italian food store and it can be different each time, maybe it depends on freshness. I'm looking for information about grinding my own. Anyone have the facts about where to buy durum wheatberries and what I need to know about grinding or if home milled durum can be used the same as packaged or if it needs to be enriched, maybe with malt?


weavershouse

dmsnyder's picture
dmsnyder

I have a couple loaves of SF SD bread with 6.5% Durum flour retarding right now to bake tonight.


The dough was incredibly extensible and slacker than I would expect at 67% hydration. I thought Durum was pretty absorbant, even though the gluten is of lesser quality.


Can you generalize about the dough consistancy you get with the addition of small amounts of durum?


David