Durum Semolina
1.020× absorption · 12.50–14.00% protein · hydration 65–72%
- Protein
- 12.50–14.00%
- Absorption
- 1.020×
- Hydration range
- 65–72%
- Category
- durum
About Durum Semolina
Durum semolina is milled from hard amber durum wheat (Triticum durum) — the same grain used in pasta. Coarser grind than bread flour, yellow color from high carotenoid content, and slightly higher absorption (2% above bread flour baseline). Protein structure produces firm, chewy crumb with distinctive nutty flavor. Traditional in Sicilian-style sourdough (pane siciliano, pane di Altamura DOP). Use at 20-40% in blends for hearth loaves with golden color and dense chewy texture. Caputo, Bob's Red Mill, and Italian imports (Molino Grassi) are references.
Technique
Long autolyse (60+ min) — durum is slow to hydrate fully. Firm dough: 68-72% hydration max. Use coil folds rather than stretch-and-folds. Shape with wet hands. Excellent for pan di Altamura-style boule shaping.
Hydration guide for Durum Semolina
Baker's-percentage workable range: 65% — 72%. Absorption is 1.020× bread-flour baseline, so recipes written for bread flour need 2% more water when substituting Durum Semolina.