Durum Semolina
1.020× absorption · 12.50–14.00% protein · hydration 65–72%
For sourdough, Durum Semolina works best at 65–72% hydration. With 12.50–14.00% protein, it absorbs about 2% more water than standard bread flour.
- Protein
- 12.50–14.00%
- Absorption
- 1.020×
- Hydration range
- 65–72%
- Category
- durum
What is 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.
How do you bake with Durum Semolina?
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.
What hydration % 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.
Related references on this site
- Durum Semolina at 70% hydration — formula — calculator pre-set with this flour and hydration combination
- Durum Semolina hydration range deep-dive — 65-72% workable range with technique notes
- Guide: baker's percentage explained — how protein, absorption, and hydration combine in the math
- Guide: whole-grain hydration adjustments — absorption multipliers for whole-wheat, rye, spelt, einkorn
- All flour types — grouped by category (refined, whole-wheat, rye, ancient-grain)
- Reverse calculator: water → hydration % — you have a flour-and-water weight, want the hydration
- Water temperature calculator — your flour temperature is an input — land the dough at the target
- Hydration chart by bread type — typical hydration % for every loaf, at a glance
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
Affiliate links. As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you.
Digital kitchen scale (0.1 g)View on Amazon →- Dutch oven / combo cookerView on Amazon →
- Banneton proofing basketView on Amazon →
- Bread lameView on Amazon →
- Bench scraperView on Amazon →
- High-protein bread flourView on Amazon →
- Danish dough whiskView on Amazon →
As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you. More on how this is funded.
Durum Semolina at every hydration level
Durum Semolina usually works between 65% and 72% hydration — drier gives a stiffer dough, wetter a slacker one. Tap a level for the technique, the absorption math and a calculator set to it.
| Hydration | Water per 500 g | For Durum Semolina |
|---|---|---|
| 55% | 275 g | Drier than usual |
| 60% | 300 g | Drier than usual |
| 65% | 325 g | In its range |
| 70% | 350 g | In its range |
| 72% | 360 g | In its range |
| 75% | 375 g | Wetter than usual |
| 78% | 390 g | Wetter than usual |
| 80% | 400 g | Wetter than usual |
| 82% | 410 g | Wetter than usual |
| 85% | 425 g | Wetter than usual |
| 90% | 450 g | Wetter than usual |
| 95% | 475 g | Wetter than usual |