Tag Archives: A semolina bread

Bread with semola di grano duro

There’s been a lot of discussion on the Mellow Bakers forum about semolina versus durum wheat. Please visit over there if you want to join in with the conversation.  I am still unsure as to what exactly Jeffrey Hamelman uses when he talks about durum wheat flour or semolina flour even though I have had a good look over on the KAF site to find out. We need a picture of your flour Jeffrey!

This is one of the not uncommon challenges of baking from a cookbook written by someone not based in your own country. Continue reading