The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Differences among durum wheat flours?

broncagli's picture
broncagli

Differences among durum wheat flours?

I need help!  I recently developed an interest in baking bread using durum flour.  However, I am confused over the different types of product that come from durum wheat.  My local Italian import store sells bags of "durum flour", which is very finely ground and very pale yellow in color, similar to regular wheat flour.  They also sell bags of "semolina" which is coarser ground and bright yellow in color.  They also sell bags of "semola rimacinata di grane duro" imported from Italy, which I have not yet purchased and opened to inspect.  Can anyone help me understand the difference between these products and their use in baking bread?  Thanks!!

Colin2's picture
Colin2

For bread you want the finely ground durum flour.

There's more here: http://www.thefreshloaf.com/node/49371/lets-talk-about-semolina-flour

According to this, the third choice will also work for you: http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duro

Coarse semolina is sometimes used in cakes and cookies.

Lechem's picture
Lechem (not verified)

Or semola rimacinata is what you want. Semola Rimacinata is remilled semolina ground fine enough for durum flour. 

Semolina is more grit like. 

There are different grades of semolina from fine to coarse. You can get away with using fine semolina as a second best to durum flour however it'll need less water. I find 5% less water is about right. But depending on how fine you'll have to experiment. Coarse semolina won't do.