That looks quite decent, Windischgirl. Atta flour behave some how like high extraction wheat flours from Europe, but with less extensibility and color.
Khalid, I really appreciate your feedback, as I know you make some fabulous breads. All told, this atta did give me some nice gluten development. The levain was BF, so the combination might have helped.
Comments
That looks quite decent, Windischgirl. Atta flour behave some how like high extraction wheat flours from Europe, but with less extensibility and color.
Nice job!
Khalid
Khalid, I really appreciate your feedback, as I know you make some fabulous breads. All told, this atta did give me some nice gluten development. The levain was BF, so the combination might have helped.