Atta with raisins
So I've moved half-way around the world and am now getting used to baking in a new climate, but more importantly, with a new oven. It's certainly taking a bit of getting used to. I've also started using bannetons for proofing, which give a nice shape & texture to the bread. I've noticed a chewier crust, but I'm not sure if that's due to proofing in bannetons or the new oven - the trouble with changing two variables at once!
I've settled on a regular recipe for bread with atta flour, which involves preparing 3 bowls simultaneously:
- 300g flour, 300ml water, 11g yeast;
- 400g flour, 400ml water,
- 300g flour, 10g salt
I leave it for an hour (normally while I bathe/bed the kids) and then mix it all up together. My recently-acquired Kenwood Chef mixer takes care of that and then does the hard work for 5 minutes. Then it's proofing for an hour (doubled), slap down, 30 minutes more, into the bannetons and proof for 30-40 minutes as the oven is heating.
220°C for 10 minutes, then down to 200°C for another 20.
Last night I decided to add in some raisins. This came to 160g (16%), as that was what finished off the box I had, but I think it was a good ratio; enough to impart a little sweetness & flavour, but not to steal the show. Being a spur of the moment thing, I forgot to soak the raisins, so that would have reduced the hydration somewhat, and I certainly noticed that the dough was stiffer than usual after kneading.
My next focus for improvement is improving the oven spring, as there isn't much in evidence at the moment. It's got a lovely flavour, but I have a couple of toddlers to think of and it's a bit on the dense side for them right now; they can normally only manage half a slice each.
