“Outstanding flour for pasta and bread making. However, I tried to reproduce an "Altamura" style bread and results weren't as expected. Even though it reads on the bag "semola rimacinata di grano duro" (re-milled durum wheat flour) you need a different variety of durum wheat to achieve the exact characteristics of that bread. It was more similar to a "Matera" style bread than an Altamura one. Nevertheless, it was an amazing loaf. Therefore, I would highly recommend it. Perhaps trying both pre-soak and higher hydration one can achieve even better results.”
“Outstanding flour for pasta and bread making. However, I tried to reproduce an "Altamura" style bread and results weren't as expected. Even though it reads on the bag "semola rimacinata di grano duro" (re-milled durum wheat flour) you need a different variety of durum wheat to achieve the exact characteristics of that bread. It was more similar to a "Matera" style bread than an Altamura one. Nevertheless, it was an amazing loaf. Therefore, I would highly recommend it. Perhaps trying both pre-soak and higher hydration one can achieve even better results.”
“I've used this flour several times for bread-making now, always in "sponge and dough" fermentations in various combinations. Everyone has loved the aroma of the breads it produces.
The most popular loaf came from a sponge of 500g Sfarinato di Grano Duro, 500g white bread flour, 10g diastatic malt, 3g fresh yeast and 650g tepid water, with the sponge being covered then left at cool room temperture overnight. The dough, added 12 or so hours later, was a further 500g Sfarinato di Grano Duro and 500g strong white plus 35g salt dissolved in 650g warm water and 40g softened unsalted butter.
It's a simple recipe but is one that fits in with the timings of my life and which always receives compliments.”
“I've used this flour several times for bread-making now, always in "sponge and dough" fermentations in various combinations. Everyone has loved the aroma of the breads it produces.
The most popular loaf came from a sponge of 500g Sfarinato di Grano Duro, 500g white bread flour, 10g diastatic malt, 3g fresh yeast and 650g tepid water, with the sponge being covered then left at cool room temperture overnight. The dough, added 12 or so hours later, was a further 500g Sfarinato di Grano Duro and 500g strong white plus 35g salt dissolved in 650g warm water and 40g softened unsalted butter.
It's a simple recipe but is one that fits in with the timings of my life and which always receives compliments.”
