Durum vs. Kamut
I got it in my head this weekend that I wanted to make a loaf of Pugliese (for the first time). I was working from the recipe in "The Bread Baker's Apprectice" and realized it called for Fancy Durum - but thought I would go the next morning and get some from Whole Foods or PCC (here in Seattle). But I didn't find it at either store. A few internet searches on my mobile phone led me to believe that I could substitute some Kamut for the Durum (which I was able to find at PCC).
So, I used about a 40-60 Kamut-Bread flour mixture for the dough and proceeded. Picture of the results below. I will have to eithr mail-order some Durum or find a local supply for next time in order to compare/contrast - but I was fairly pleased with the results. There's sort of a question here. Is Kamut an acceptable substutute for Durum or is it just entirely different? The bread turned out to have a nice aroma and the crumb is very chewy and has a very pleasing texture. The crust is even more chewy.