Is Durum wheat flour suitable for yeast breads?

[Aloke Prasad]

We use lots of Durum flour (whole wheat, I think, but it seems to look less
brown than regular bread whole wheat flour) at home to make roti, paratha
etc (asian Indian breads).

Can this be used to make fermented yeast bread (like in breadmakers)?

If so, should it be used to substitute for "whole wheat" in bread recipes?

So far, I have been buying bread flour from Sam's club and other flour (rye,
corn, whole wheat, wheat germ) from the grocery store baking needs isles.

The question is: how does durum flour (almost always from Canada) fit into
the breadmaking scheme of things?
--

Aloke
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[Louis Cohen]

I think durum wheat is a hard, high gluten variety. I believe it can be
made into regular or whole wheat flour. I think most high gluten flour in
North America is all or partly durum wheat.

So, anything labeled durum wheat is likely to be good for yeast bread.

--

Regards

Louis Cohen
N37° 43' 7.9" W122° 8' 42.8"

"The autumn wind is a Raider" - John Facenda

"Aloke Prasad" <apras...@columbus.rr.invalid> wrote in message
news:FDxu9.93235$kF.14...@twister.columbus.rr.com...

[Dick Margulis]

I think most high gluten flour in North America may have some durum
blended in, but straight durum flour (clear, not whole) is used almost
entirely for pasta and is generally considered too hard to make a good
bread flour. So, to get back to Aloke's question, I'd say you should
consider introducing durum (whole, clear, whatever) where you feel your
bread does not have sufficient gluten, and do it in stages, rather than
just substituting it. I can see a use for it where a bread has other,
non-wheat, flours and you want to compensate for their weakness, or, in
general, where you want a tougher crumb. If you have a recipe that
calls, say, for whole wheat plus added gluten, you might want to
substitute durum flour for some or all of the whole wheat; but you'd
also want to reduce or eliminate the added gluten at the same time.

[Aloke Prasad]

Thanks for the input.

So, it appears that too much gluten in the bread mix is bad. Will it make
tougher, coarser, "less fluffy" bread?

Is there any way to compensate for the harder nature of durum flour by say
adding a wee bit more water?

I would have preferred switching to durum flour for most of my whole wheat
breads, as we buy it by the sackful from local Indian grocery stores. It is
much cheaper than buying flours in the baking section of the grocery
stores...

I guess I can always experiment and find out. I plan to substitute durum
for all of bread flour in a tried and tested recipe to set a baseline of
performance (or lack thereof). Then I'll experiment with partial
substitutions of durum for other wheat flours ..
--

Aloke
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"Dick Margulis" <marg...@fiam.net> wrote in message
news:3DBC4B3...@fiam.net...

> I think most high gluten flour in North America may have some durum
> blended in, but straight durum flour (clear, not whole) is used almost
> entirely for pasta and is generally considered too hard to make a good
> bread flour. So, to get back to Aloke's question, I'd say you should
> consider introducing durum (whole, clear, whatever) where you feel your
> bread does not have sufficient gluten, and do it in stages, rather than
> just substituting it. I can see a use for it where a bread has other,
> non-wheat, flours and you want to compensate for their weakness, or, in
> general, where you want a tougher crumb. If you have a recipe that
> calls, say, for whole wheat plus added gluten, you might want to
> substitute durum flour for some or all of the whole wheat; but you'd
> also want to reduce or eliminate the added gluten at the same time.
>
> Louis Cohen wrote:
>
> > I think durum wheat is a hard, high gluten variety. I believe it can be
> > made into regular or whole wheat flour. I think most high gluten flour
in
> > North America is all or partly durum wheat.
> >
> > So, anything labeled durum wheat is likely to be good for yeast bread.
> >

> > "Aloke Prasad" <apras...@columbus.rr.invalid> wrote in message
> > news:FDxu9.93235$kF.14...@twister.columbus.rr.com...

> >>The question is: how does durum flour (almost always from Canada) fit

[Bill]

Durham wheat flour is used mainly for pasta and asian breads. There are
some Italian breads that have Durham flour in them, usually about 1/3 of
the total flour weight. Try that as a starting point and increase the
amount of water as well.

Bill

[Robert Barnett]

I make semolina/Durham breads all of the time. The flour has plenty of
gluten and I use 100% for my flour amounts quite often. It makes a very nice
light yellow bread with a lovely crumb and taste.

Robert

--
November: First we elect our turkeys then we have them over for dinner.

[Aloke Prasad]

I tried using 100% Durum flour in a white bread recipe which works very well
with Sam's Club's "bread flour.

I found that with the same recipe, the Durum flour dough was a little wet,
and the bread did not rise as much (the slice looked like a square instead
of a square with a dome top). I missed the soft texture that I get in the
breads with "bread flour".

I might try using the flour as a substitute for "whole wheat flour" in
recipes. That will typically use 30% - 50% of durum in my recipes.
--

Aloke
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"Robert Barnett" <*remove_first*r...@galaxyflyer.com> wrote in message
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[almohafi...@gmail.com]

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