A Stir The Pots Post

Atta Way

by | Feb 13, 2012 | Bread, Semola

The last time I made a pane di altamura, I used kamut flour rather than the recipe's preferred ingredient of durum, or semolina rimacinata. And while I'm a big fan of semolina, again I am fond of playing with alternatives, in this case a flour alternative to semolina rimacinata.

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Baking a "biga naturale" bread, a loaf I would normally use semolina rimacinata , I opted to use Golden Temple Atta flour, a Canadian brand of whole durum flour with bran. It's easily found in most Indian groceries, of which my neighborhood has many. Anyway, durum is a higher protein flour and often confused with semolina  which isused in making pasta, and is a coarser grind.

 

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Mixing this flour takes more time. It also has a different temperment than white flour. But you could substitute  a percentage of it for white flour, or go totally durum.

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My latest bake was adapted ever so slightly from Chad Robetson's Tartine book. I found a link bread app calculator at El Amasedero, benefit of my friend Javier Marca. I basically used the recipe's percentages, but adapted it to  my own  levain, using  Gregoire Michaud's grape version. As well, I added in some floral and wild finocchietto salvatica, which is amazing, so different from the usual domestic fennel you find on the store shelves.

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2 Comments

  1. Mint

    Do you mind sharing the recipe?? I’d love to try this :)! Those breads look fantastic!

    Reply

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