Atta (whole wheat) Sourdough Bread
This is my first attempt at Atta (whole wheat) Sourdough Bread. I should point out that in effect this is a 80% whole wheat as the starter I use is fed with Maida.
Atta: 240 gms
Water: 180 gms
The above was mixed by hand and then the “stretch & fold” method applied a few times before putting the dough in the refrigerator over night.
Salt: 6 gms
The next morning the salt was added to the dough with a few “stretch & fold” moves.
Starter: 112 gms (70% hydration of Maida, hence 60 gms. Maida)
The starter was mixed in with the dough, rolled into a ball & put into the refrigerator for the first proof (approx. 9 hours)
A clarification regarding the proofing. I do leave the dough on the kitchen table for a couple of hours as my starter is not that active enough to sufficiently raise the dough.
After the shaping (boule) the dough was retarded as well as proofed on the counter top.
After the slashing the boule was covered with a metal bowl (to let the steam remain inside) and put in the oven heated to 250°C. After 15 minutes the covering bowl was removed and the temperature reset at 175°C. The loaf was removed for after 40 minutes (internal temperature was 101°C)
Even though this is the best whole wheat bread I have made, I would prefer a more open crumb.
I look forward to comments & suggestions.