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durum / semolina · Flour guide
Strong flour · Overnight is easy; a few days in the fridge is usually fine.
Fine durum for pasta and dusting; coarse semolina also sold separately.
| Brand | King Arthur Baking |
|---|---|
| Product | Durum Flour (Semolina) |
| Category | durum / semolina |
| Protein | 13% |
| W-value | - |
| Ash | - |
| Catalogue regions | United States |
King Arthur Baking Durum Flour (Semolina) is listed at about 13% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
Overnight is easy; a few days in the fridge is usually fine. In the app, it scores well for: Soft Italian, Pan, tray, and deep bakes, US slice, coast, and bar.
It can work for Neapolitan depending on hydration and ferment time. Open the calculator with this flour and the Neapolitan style to start from a sensible preset.