Pasta Dura bread is a hearty Italian bread made with durum or semolina flour. It is a good source of fiber and has a crusty exterior with a soft interior. It is easy to make with a little practice and the right ingredients.
Instructions
1. Make the biga. The biga is like a starter and is the source of the fermentation in the dough. Mix together half the cold water, the yeast, half the sugar and a pinch of salt. Mix in the flour, cover and leave overnight. This needs to be left out, not refrigerated.
2. Mix together the dough in another bowl by combining the remaining cold water, the remaining sugar, 1 tsp. of salt and the olive oil. Gradually beat in the durum (semolina or continental) flour. Rip the biga, making small pieces you'll the add to the dough.
3. Flour your flat surface and then knead the dough until smooth and elastic. Shape the dough and put it on a floured or parchment covered baking sheet. Cover it and allow it to rise for 30 to 40 minutes. One of the most traditional shapes is in a round or long baguette style.
4. Bake until golden brown in an oven preheated to 350 degrees F. One of the best ways to serve this type of bread is with a topping of tomato, red onion and basil. Put this on after slicing and toasting the bread. Before toasting, top with olive oil, sea salt and pepper.
Tags: cold water, durum semolina, Pasta Dura