Several Years Ago I Made Some Test Batches in the King Arthur Flour Bakery using varying percentages of durum flour, of which I am quite fond. My favorite result was the bread presented here. This Durum Bread differs considerably from the preceding Semolina Bread, in part because there are no sesame seeds, and also because of the high percentage of durum flour used here. Durum Bread has a lovely golden crumb and an agreeable flavor. The acidity is very modest, as only 10 percent of the overall flour is used in the liquid levain. The biga contributes additional (more subtle) pre-fermented flavors. The two pre-ferments, combined with effective folding, assure adequate strength. This bread is particularly tasty dipped in good quality olive oil.