AmandaW's blog

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