Unlike in the USA, flour in most European countries isn't differentiated by protein content. The distinction criteria in Germany are "type", which concerns the proportion of bran contained, and, (for special uses), "grippiness" or size of the particles. There is no such a thing as bread flour or cake flour.
I decided to experiment with bread and bought hard wheat flour (durum flour) online. It is milled as rather large particles. I decided to mix it 50/50 with my normal flour and use a very simple bread recipe - 1% salt, 3% yeast, 55% water - which is correspons to a middle-range hydration with the typical Type 405 non-grippy flour standardly used here. I kneaded by hand, as I don't have a food processor. But while kneading the liquid in, the dough got quite firm, so I stopped adding flour. (at this point, 12% of my flour was left over). The dough was a bit easier to handle than soft wheat dough, almost non-sticking, but it was very unelastic, and didn't pass the windowpane test well even after long kneading. The baked bread was OK, but it was dense and didn't rise much. All in all, I feel it could have went better.
So I am wondering how to best adapt my usual AP-flour recipes to this flour. Obviously, I should use more hydration, but how much more? And what to do about the firmness, is this normal for durum, or just the result of insufficient hydration? Why didn't it rise, should I add sugar for the yeast to be more active? And how to make it properly elastic?