I mainly use chakki atta flour because it's inexpensive and easy to get. In 10kg bags too. And the mill is almost local to where I live. My bread is slowly improving in spite of my lack of skills - by changing just one thing each time I bake. In this version I added olive oil. I'm hoping for fluffy-ish. One day.
800g water
1000g chakki atta flour (Gingin Flour Mill)
0.5 tsp diastatic malt
1.5 tsp salt
200g starter
2 tbsp olive oil
0.5 cup mixed oats and seeds
Mix in a Bear noodle mixer flour, water and diastatic malt then leave to autolyse for an hour.
Added salt, starter and olive oil and mix for 10 minutes. It looked too wet so I added a mixture of oats and seeds until it looked about right.
Fermented overnight at about 16°C (cos it's winter in Western Australia). Divided, shaped and proofed for just 1 hour because they looked done.
Baked from cold by putting both loaf pans inside a pair of large Ikea roasting pans - the one on top is upside down to create a lid to keep the steam in. Spritzed with a plant mister and baked at 230°C for 45 minutes. Then lid off for an extra 10 minutes.
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We're going to get to see a slice, right?
What reasons did you have for rolling the dough shokupan-style? Just curious.
The shokupan-style was just an experiment to see if it would rise more evenly. And to see how it worked. And just try something I hadn't done before. I was using the cold small loaf pans, rather than the preheated cast loaf pan I usually use, so it seemed like a chance cos I wouldn't want to try that with a hot pan. It was a mistake because the hot cast iron one might have got more spring. Live and learn.
Changing only one thing at a time is definitely the way to go if you’re improving your skills and bakes. Nice job on this bake Amanda.
Benny
Can you get a more open crumb using atta compared with a western-style whole wheat flour? Atta has a nice flavor but I like the open-ish crumb I get with American style whole wheat - this bread uses King Arthur Golden Whole Wheat, and is weighed down by the walnuts that the memsahib loves.
Workday 100% Whole Wheat