Durum wheat is the hardest of all wheat
grains. Its high protein content and gluten strength make durum good for
pasta and bread.
It is not, however, good for cakes, which are made from
soft wheat to prevent toughness.
Durum Wheat has a yellow endosperm, which gives pasta
its familiar color. When the grain is milled, the endosperm is ground into
a granular product called semolina.
Semolina made from durum is used for premium pastas and
breads.
This flour is made from the whole Durum grain. The
high protein level and gluten quality give it the characteristics required
for firm, but tender pasta.
Recipe:
FOCACCIA PUGLIESE
DOUGH:
2 med potatoes
1 1/4 t Saf Instant
Yeast
1 1/2 c warm water
3 3/4 c durum flour
2 t sea salt
TOPPING:
3 T Olive oil
1 large ripe tomato chopped
2 t capers, rinsed
1/2 t sea salt
1/2 t. oregano
Peel and cook potatoes til tender. Drain and
mash. Use while hot.
Stir yeast into warm water in large mixing bowl.
Add flour, potatoes and salt in two additions. Mix together.
Knead 10 minutes. Place dough in lightly oiled bowl, cover and
let rise til doubled.
Divide dough in half and shape into ball. Place
each ball into well oiled 9" round cake pan and stretch to
edges. Cover and let sit for 10 minutes and then stretch a little
more. Cover and leave rise til doubled.
Preheat oven to 400°F. Dimple dough with
fingers. Sprinkle with olive oil and spread with tomatoes, capers,
salt and oregano. Bake 25-30 min or til golden. Cool on wire
racks.
