Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Milled from high-gluten, high-protein durum wheat, semolina flour is used primarily for making pasta and noodles, but is also used in some Italian breads as well as in pizza dough. The flour granules are so hard that they will cut the gluten strands as the gluten develops. Semolina flour is occasionally called for in Italian and Middle Eastern cakes and some cookies. It is also used to make flatbreads.