You will now have "semola rimacinata di grano duro" aka "re-milled semolina" aka "durum flour".
As for whether your nutrimill is up to it I wouldn't know. Try some and see if you can get it as fine as flour or at least close to it.
There are different grades to semolina from coarse to fine. Fine semolina can be used as durum flour and is a close second. The only thing you might have to do is lower the hydration a tad. So if your semolina is already fine then you're practically there. Running it through a mill to get durum flour, if you can do so, will be better. If not then all is not lost as long as your semolina isn't coarse.
Can you send me a link? I made one myself yesterday. Durum flour does make lovely bread but I find it's best appreciated when accompanied with olive oil which really brings out the best qualities.
Giusto's Gourmet #1 Semolina is specially ground from the highest quality Certified Organic Durum Wheat berries. High in protein, this granular, light golden flour will make your pasta and breads (or your favorite recipe calling for Durum or Semolina Flour) stand out from all of the rest with world-class flavor and performance.
I believe this is fine semolina which will be good for pasta and bread.
Thanks Abe... I've already baked with it and got some good loaves. The flour is slightly gritty compared to normal flour. I love the taste. Now just to be sure this isn't what would be considered Semola flour is it.. love to try that.
Would be in-between "normal" flour and fine semolina. So not as gritty but not completely fine either. I think you've got very close and it wouldn't be such a different outcome in anything other than handling and hydration. If you wish then it can't harm to try running it through your mill. If it gets finer then all well and good. If not then nothing lost.
Kerman, where did you read the Nutrimill should not be used to remill ? There are two different Nutrimills - the classic - which is an impact mil, and the Nutrimill Harvest, which is a stone mill. I just checked the manual and did not see any warning about remilling, though i just skimmed it. https://smhttp-ssl-21049.nexcesscdn.net/media/manual/L'Equip-NutriMill-Harvest-Grain-Mill.Manual.v1.2.pdf The marual for the classic does say they do not recommend milling flour that has already been milled - page 5. In general, when you remill flour, there is a chance that it will overfeed the machine, since many feed mechanisms are designed to feed the whole berries
Barry... I have the classic which is an impact mill. I did read the user manual and it not specifically say don't re-mill flour but many people on this forum say not to. I really like how the re-milled semolina turned out but I don't want to damage my Mill.... thanks
Kemman, sorry, the Classic does say that they do not recommend milling flour that has already been milled - which is the same as saying don't re-mill it. The main reason is that the feeding chute on the impact allows a certain number of berries to enter the chamber at a time, but if you put in flour that has already been milled, you can overwhelm it. If you decide to do it again, don't dump in a cup of milled flour, add a few tablespoons, let it get completely milled, then when it is back to running at full speed, you can add a few more tablespoons- just listen to the machine and make sure it doesn't bog down too much.
I haven’t read every word of this thread but among those I have, I believe the suggestion of first sifting the semolina has not yet been given. Intuitively, I would never re-mill whole flour in any home mill, regardless of manufacturer’s guidelines. Running already appropriately sized flour particles through again only damages starch and compromises the efficiency of milling down the larger particles that are in fact your prime target. So I would strongly recommend sifting the semolina first with as fine a tamis as you can lay your hands on and then re-milling only the retained fraction. Then repeat the process until you can discard the retained fraction without regretting the waste. Indeed, I’m sure I did just this with bulk bin semolina back when I was keen to explore sifting and milling opportunities in the service if approximating Pane di Altamura.
Instead of my usual durum flour. A little experiment for my next bake to compare and contrast. It's extra fine but still a little grainy. My plan is to follow my usual method but add in a 30 minute autolyse to help soften the flour.
And is my Nutrimill up to the task?
You will now have "semola rimacinata di grano duro" aka "re-milled semolina" aka "durum flour".
As for whether your nutrimill is up to it I wouldn't know. Try some and see if you can get it as fine as flour or at least close to it.
There are different grades to semolina from coarse to fine. Fine semolina can be used as durum flour and is a close second. The only thing you might have to do is lower the hydration a tad. So if your semolina is already fine then you're practically there. Running it through a mill to get durum flour, if you can do so, will be better. If not then all is not lost as long as your semolina isn't coarse.
Thank you Abe... it's difficult to find durum flour or berries locally. I've heard some great loaves can be made with durum flour. I have 25# of this
Can you send me a link? I made one myself yesterday. Durum flour does make lovely bread but I find it's best appreciated when accompanied with olive oil which really brings out the best qualities.
http://giustos.com/media/catalog/product/cache/4/image/9df78eab33525d08d6e5fb8d27136e95/7/3/732406_semolina_copy_1.png
ORGANIC SEMOLINA FLOUR
Brand: GIUSTO'S
Giusto's Gourmet #1 Semolina is specially ground from the highest quality Certified Organic Durum Wheat berries. High in protein, this granular, light golden flour will make your pasta and breads (or your favorite recipe calling for Durum or Semolina Flour) stand out from all of the rest with world-class flavor and performance.
I believe this is fine semolina which will be good for pasta and bread.
Thanks Abe... I've already baked with it and got some good loaves. The flour is slightly gritty compared to normal flour. I love the taste. Now just to be sure this isn't what would be considered Semola flour is it.. love to try that.
Would be in-between "normal" flour and fine semolina. So not as gritty but not completely fine either. I think you've got very close and it wouldn't be such a different outcome in anything other than handling and hydration. If you wish then it can't harm to try running it through your mill. If it gets finer then all well and good. If not then nothing lost.
My pleasure Kernman.
Well I re-milled the semolina and now it's super fine like bread flour... can't wait to bake with it.. thanks Abe
Well heck.. I was just reading that the Nutrimill should not be used to re-mill flour...hmm it seemed to work well.. now what.
Now you have the flour can't harm to try a recipe. In the meantime try and find out why this is so.
Kerman, where did you read the Nutrimill should not be used to remill ? There are two different Nutrimills - the classic - which is an impact mil, and the Nutrimill Harvest, which is a stone mill. I just checked the manual and did not see any warning about remilling, though i just skimmed it. https://smhttp-ssl-21049.nexcesscdn.net/media/manual/L'Equip-NutriMill-Harvest-Grain-Mill.Manual.v1.2.pdf The marual for the classic does say they do not recommend milling flour that has already been milled - page 5. In general, when you remill flour, there is a chance that it will overfeed the machine, since many feed mechanisms are designed to feed the whole berries
Barry... I have the classic which is an impact mill. I did read the user manual and it not specifically say don't re-mill flour but many people on this forum say not to. I really like how the re-milled semolina turned out but I don't want to damage my Mill.... thanks
Kemman, sorry, the Classic does say that they do not recommend milling flour that has already been milled - which is the same as saying don't re-mill it. The main reason is that the feeding chute on the impact allows a certain number of berries to enter the chamber at a time, but if you put in flour that has already been milled, you can overwhelm it. If you decide to do it again, don't dump in a cup of milled flour, add a few tablespoons, let it get completely milled, then when it is back to running at full speed, you can add a few more tablespoons- just listen to the machine and make sure it doesn't bog down too much.
Thanks Barry... that makes sense
I haven’t read every word of this thread but among those I have, I believe the suggestion of first sifting the semolina has not yet been given. Intuitively, I would never re-mill whole flour in any home mill, regardless of manufacturer’s guidelines. Running already appropriately sized flour particles through again only damages starch and compromises the efficiency of milling down the larger particles that are in fact your prime target. So I would strongly recommend sifting the semolina first with as fine a tamis as you can lay your hands on and then re-milling only the retained fraction. Then repeat the process until you can discard the retained fraction without regretting the waste. Indeed, I’m sure I did just this with bulk bin semolina back when I was keen to explore sifting and milling opportunities in the service if approximating Pane di Altamura.
Tom
Instead of my usual durum flour. A little experiment for my next bake to compare and contrast. It's extra fine but still a little grainy. My plan is to follow my usual method but add in a 30 minute autolyse to help soften the flour.