AmandaW's blog

After weeks of making the same chakki atta with a little gluten and soy flour to make it work how we like it, I changed this batch: replacing some of the atta flour with whole spelt.

800g water

778g atta flour

22g vital wheat gluten 

20g soy flour

180g whole spelt

0.5 tsp diastatic malt

2 tsp salt

1 tbsp avocado oil 

Autolyse the water, flours and malt for 1 hour.

Add starter, salt and oil. Bulk ferment for 8 hours, shaped into 2 tins, then proved overnight in the fridge.

Next step in the Atta Flour Adventure was adding a little soy flour in the quest for fluffy. And I think I finally got it!

First out of the oven is this batch of pull apart rolls. (The loaf made with the other half of the dough is out of the oven, but still too hot to slice. I will add photos later. Fingers are crossed the crumb is just like this...) 

Recipe based on Elaine Boddy's Mixed Flours loaf from The Sourdough Bible (page 97).

I had a small quantity of rye flour to use up, the spelt and baker's flour per the recipe and the atta for the suggested whole wheat flour. The recipe called for dark rye, mine was the light kind - it still baked nicely and tastes pretty good!

Made 2 loaves. 

700g water

600g baker's flour (Wallaby)

300g chakki atta (Gingin Flour Mill)

120g rye flour

80g whole spelt flour

0.5 tsp diastatic malt

100g starter (100% atta)

Today's planned experiment was adding vital wheat gluten (hoping for more rise and softer crumb). The unplanned one was baking the double batch of dough as one huge loaf. i don't know what I was thinking. 

It was over 2kg of dough. The largest loaf I've attempted. Almost a miche? Ok, maybe it doesn't qualify cos it's oval and has too many ingredients. It had to be oval to fit in my oven. (Sigh. One day. Everyone has a Grail Loaf, right?)

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