2013年11月7日 · The semolina flour adds toughness/chew to the finished crust as well as a slightly different finished crust flavor profile. All of our work has indicated that you can go up to about 25% substitution of semolina flour for your regular flour with good results, beyond that toughness in the finished crust (especially as it cools) can begin to pose ...

2005年2月4日 · Semolina is a pale, yellowish grind made from durum wheat, which is the hardest of all wheats. According to the North Dakota Wheat Commission (North Dakota produces nearly 75 percent of the U.S. durum crop), durum wheat's …

2023年3月28日 · Yes, caputo semola is twice milled semolina, so there are more fine particles. The totally baller product is probably Central Milling's Organic Extra Fancy Pasta Flour, which is just fine ground semolina. You could also mix 1:1 semolina and your regular flour for roughly the same effect. Lately I've been using rice flour.

2017年4月12日 · While "semolina" can refer to a porridge-like dessert made with milk, it is more commonly associated with a coarse, granular product made from Triticum durum, though it can refer to other grains as well, such as rice and corn. The italian word equivalent to "semolina" is "semola". This is a coarse product which is often used in pasta-making.

2020年5月17日 · I've noticed a lot of people recommending semolina flour for peel dusting and stretching. I'm cooking on an Ooni Pro at around 700f and I've tried Bob's Red Mill semolina. It was ok but it seemed to burn and cause the dough to stick to the stone a little, making rotating a little more challenging.

2008年3月31日 · the amount of semolina to ensure a proper balance of flour in total. I mixed the semolina and salt with the KAAP, but withheld 1/4 cup of the KAAP. I added the water with the previously proofed ADY, mixed with a wooden spoon and by hand, covered and let rest for around 25 minutes in a warm part of the kitchen.

2013年4月3日 · Johnny, nice pies! I love semolina based crusts and I think they are being overlooked on this website a bit. I finally found some general mills extra fancy semolina flour, not the #1 I was using before. I think its incredible stuff. Milled nearly as fine as regular flours, great tooth and crunch when using this stuff.

2011年5月17日 · That is an amount that would work from a percentage standpoint if semolina were to be substituted for the cornmeal. However, cornmeal and semolina have different weights on a volume unit basis (e.g., a cup of semolina weighs a bit more than a cup of cornmeal) and their absorption characteristics (their capacity to absorb water) may be different.

2009年5月8日 · Semolina is usually added to other flours to increase the chewiness of the finished crust. Tom Lehmann of the American Institute of Baking recommends using up to 25% of the formula flour as semolina flour, although I have seen and read of higher amounts being used.

2022年8月14日 · He says that the best for him is Semolina Rimacinata. EDIT: He talks about the various flours sticking/not sticking to the peel in the video. Didn't watch video, however I find coarse semolina (bobs redmill) is far better than fine grind semolina. Rice flour is also good buy hard to find a coarse version.