Sattu is a flour consisting of a mixture of ground pulses and cereals from India. Pre-dominantly a non-glutinous flour, it has many variations across the country. However, four ingredients are a must : corn, barley, wheat, and gram (chickpeas flour).
AP flour, 70% hydration with thick coconut milk (first press), coconut oil, salt & sugar, made it a little sweetish with more sugar than salt, autolyse for 30 mins, with Bertinet method for handling the dough, preshape and bench rest for 10 mins, final shape into a boule,
dutch oven pre-heated to 230 degrees C, baked at 200 degrees C for 30 mins with lid on, and next 10 mins without....
Greetings, my fellow TFL'ers!
I've been a silent reader here for quite some time. I've never posted anything here because I've always felt that there is a long way to go before my posts qualify to take up TFL's space. Nevertheless, I've been trying to learn every bit from the beautiful bread recipes .....ooops! formulae here. Every post here is worthy of being bookmarked.
