OXO Good Grips 11 lb Stainless Steel Food Scale
For seeing the display past a wide bowl
OXO Good Grips 11 lb Stainless Steel Food ScaleA pull-out display helps keep the reading visible under larger containers.
11 lb (5.0 kg), reads in 1 g steps
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Durum flour and semolina in bread
Durum is a very hard wheat. Semolina is its coarse grind; durum flour (and Italian semola rimacinata) is ground fine. Fine durum makes golden, tender-crumbed bread, such as Sicilian loaves; coarse semolina is better for dusting peels and crusts. Durum absorbs water slowly, so rest the dough before judging it.
For bread: fine durum flour or semola rimacinata, 20 to 100% of the flour. For dusting: coarse semolina on peels and under loaves. Water: about 65 to 75%, with a rest.
Semolina, durum flour, rimacinata
Semolina is coarse, sandy durum. Fine durum flour and semola rimacinata ("re-milled semolina") are ground soft enough to make bread dough. Durum's gluten is strong but less elastic than bread wheat's, so loaves are tender rather than chewy. See the hydration chart for water.
In the dough
Replace part of the bread flour with fine durum for colour and flavour (King Arthur's semolina bread uses 60% durum), or use it alone for a traditional durum loaf. Mix, rest about 30 minutes, then adjust the water: durum feels dry at first and softens as it hydrates.
Semolina for dusting
Coarse semolina rolls like tiny ball bearings, so a loaf slides off a peel easily and does not stick to the basket. Use it on the peel or under a loaf on a steel.
Questions bakers ask
Is semolina the same as durum flour?
Both are durum wheat; semolina is coarse, durum flour is fine. Fine durum is best for bread dough.
Equipment for this job
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OXO Good Grips 11 lb Stainless Steel Food Scale