I had to search around to find the durum flour for my attempt at Pugliese. The usual suspects had semolina flour but I needed the finer grind of the durum. I finally picked some up at Surfas in Culver City.
The formula called for a mix of durum and bread flour, however I used mostly durum and saved the bread flour to add while kneading. My loaves ended up flattening on the edges when I put them in the oven. The bread had a great flavor to it, especially the crust.
