I use durum flour (or semolina) quite often when I make white bread, so this recipe interested me. Instead of using a percentage of durum, this bread is all durum.
Durum and semolina are the same type of wheat, but semolina is a coarser grind. This recipe requires the finer-ground durum. If you can’t find it locally, you can order it from King Arthur Flour.
Like most of the recipes in this book, this one has a lot of steps, but it was one of the simplest. I’ve simplified it even further to shorten it for my newspaper column, but the results are still exceptional.