Durum Loaves needed
Sunday is my son's baptism, and I am looking to make some rustic loaves to serve with wine, grapes and assorted cheeses, you know, for dessert =)
I was in the shop and I picked up a huge bag of italian flour. Literally "Semola di grano duro rimacinata". Its the stuff I usually mix in for making pizza crusts (hence the huge bag, who doesn't love pizza?) Now I would like to perhaps incorporate it into some nice round loaves, which immediately led me to my first question:
This is "durum flour", right? I spent the last hour trying to get a clear answer here. Im pretty sure it goes like this: Durum is the type of wheat grain. Semolina is a course substance made by crushing (not milling) the cores of the durum grains. Semolina flour is when you mill semolina. Durum flour is a byproduct of making semolina, or is milled durum. "Semola" is italian for flour. So what I have is flour of durum grains, or "durum flour". Right??
That out of the way, any nice recipes people can offer? Im trying this one now: http://liliana-tommasini.suite101.com/italian-semolina-bread-recipe-a70051  but I wouldn't mind any other ideas, specially considering this one didnt want me to knead the primary ferment. Im hoping for an open, chewy (but not too chewy) crumb with a rich, nutty flavor. One of the reasons I would like to include the italian flour is because so far my experiences with danish varieties have been less than admirable. The climate is much colder and less sunny than many areas, and the gluten content often suffers. Most breads, even following artisan-preferment methods, tend to end up with a small, soft crumb much like enriched bread. At least, that has been my experience so far.
Any advice is welcome, thanks on the for-hand =)