June 30, 2010 - 8:47pm
Atta flour
I have been experimenting with "atta" flour called for in many Indian flatbreads (such as naan, poori, chapati breads, etc.) It seems to me it would be similar to some of the higher ash flours of french baking. Can anyone give some insights to the similarities and differences of these flours?
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Atta flour is a stone ground indian durum hard wheat that has typically 11.5-13% protein content. It is high extraction, i.e. large bran particles sifted, but retains enough fiber and nutrients. Atta is usually 95% extraction.
French type flours used for artisan baking is higher in ash than comparable white flour, but is not very high in extraction (i think). It depends on which grade of artisan flours you seek. The protein ratio is about the same as indian durum.
As for baking, protein qualities are what is important in the final dough feel. Having worked with indian chakki atta, it is not bad for artisan breads either, and could replace french flours with some breads, given that you adjust water according to absorbtion level of durum atta.
Khalid
Thanks for your insights. I appreciate getting to benefit from other bakers' experience and knowledge. Did you feel that water absorption is higher with atta flour as compared to other artisan flours? Comparable to a whole-wheat flour?
YES, i believe atta is more hygroscopic than french artisan flours which invariabley fall under the medium-soft wheats.
Khalid
I got Atta flour (Khazana whole wheat flour) from Costco and I was new to baking. I made couple of loafs with my own sourdough starter and none of them had open crumbs but they all taste really good. After lots of reading, I learned that Atta is a very very finely milled and stone mills generate considerable heat due to friction. The heat causes what is called as STARCH DAMAGE. It also results in considerable damage to the protein (gluten) in comparison to other milling techniques. This is not good for western bread making but great for Indian bread chapati/roti. So I add a little bit of vital wheat gluten to make it “wonder bread” fluffy and also mixed it with unbleached organic white All-purpose flour (Central Milling Company). I learned it from "Hugh Agnew" here:
https://forum.breadtopia.com/t/bread-baking-and-flour-substitution-tips/13537/27
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Recipe:
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—2 hr Autolyse (water and flour and gluten)
—Add starter and salt, bulk fermentation overnight at room temperature ~ 12 hours
—Shaping and proofing (second fermentation) in the fridge for 12-24 hours
—Sat on the counter about an hour before baking
The result was great. I am new here and could not upload my pictures. I will do as soon as I learn. Good luck