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This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52 s Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it basically, every vehicle to slather on a lot of butter. Today, how to turn high-protein durum flour into a golden loaf of bread.
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If you re a fresh pasta-maker, chances are high you re familiar with durum wheat. Though the species is most commonly used to make pasta, it s also an excellent choice to incorporate into bread. It s a hard wheat hence the name durum, which is Latin for hard, and is so-called because of the strength of the durum berry itself, requiring significant force to mill. The grai