July 19, 2021 - 1:05pm
India Meets Ukraine
Atta flour (60%) + rye (20%) + high gluten flour (20%) at 90% hydration Probably the best grigne I've ever gotten. Maybe a result of better handling and/or a lower baking temp (425 F with convection, inside a dutch oven). https://photos.app.goo.gl/5HzGrkmokjAKe5He8 The bread is very moist. even though the internal temp at the end was ~210 F. The whole wheat flavor overwhelms the rye. But it is tasty. See the 80% Whole Wheat + Rye formula in Bread Formulas I used 90% hydration because of the atta flour. The dough was still shapeable, unlike the 100% atta @100% hydration which makes a batter that has to be proofed and baked in a loaf pan.
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What brand/mark of atta are you using here and in the previous post?
Aashirvaad, I was not optimistic after reading about the deficiencies of atta for western breads, but it worked great for me.
It should make nice pizza dough - Italy, India, both begin with I and end with a vowel sound.
Thanks. But which specific atta from Aashirvaad?
AASHIRVAAD Whole Wheat Atta
AASHIRVAAD Sugar Release Control Atta
AASHIRVAAD Select Atta (Sharbati wheat)
AASHIRVAAD Fortified Chakki Atta
AASHIRVAAD Atta with Multigrains.
My store has most of those.
Whole Wheat Atta, from Aashirvaad. The multigrain blends looked intriguing but I thought the everyday whole wheat might work best (or least bad) with western breads.
I'm in San Diego, CA. I bought the flour at Miramar Cash & Carry. I thought a 5 kg bag would be too big but it works really well and I'll probably use it fairly quickly. And I haven't even tried Indian breads yet.
Aashirvaad Select/Sharbati in the past. And am currently working my way through a bag of Swad Sharbati. Sharbati is the name of a strain of wheat.
It's a bit more sweet / sugary / smooth than regular Indian whole wheat atta. So it ferments faster. It makes very soft chapatis/tortillas.
I'm going to have to try that batter bread in a loaf pan from your previous post.
Thanks for the information on Sharbati. I like a nice chew rather than very tender bread. The whole wheat atta seems softer than the American whole wheat flour I had been using.
The formula for the 100% atta bread came from the Loaf Nest guy. It's basically a loaf pan inside a dutch oven. I baked mine in a loaf pan in a small oven, which was convenient and saved energy.