The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

sourdough success using atta flour!

I_Bakery's picture
I_Bakery

sourdough success using atta flour!

This was my first  sourdough bake using  atta flour. I am elated.

tchism's picture
tchism

Congratulations! It looks great.

Mebake's picture
Mebake

Congratulations, nice work!

How was the crumb texture? I've tried Atta flour in Sourdough recipes and it makes great flavored artisan breads.

Khalid

I_Bakery's picture
I_Bakery

Thanks tchism and MeBake!  The crumb was soft , moist and close with a big hole here and there and the taste was good. I had added figs and 2 TBS butter .  I should have left the crust to be more brown but was impatient to see the results of my efforts . Thanks for your comments.

joann1536's picture
joann1536 (not verified)

I have a bag of durum atta flour.  Can this be used for making bread, too?  Does anyone have a particular recipe for using it?

Thanks!

Mebake's picture
Mebake

Yes, Joann1536, you can use atta in making good bread. You'll have to note the following, though:

Atta flour is often milled from Indian Wheat , which has good elasticity , but rather poorer extensibility. This translates to a dough that is inferior in terms of being able to withstand long fermentation without tearing or degrading. In other words, the dough made from atta is not ideal for long fermented artisan breads. However, it can still make lovely loaves, though not well risen. The texture of the crumb suffers too.

Having said that, I find the sweet taste of atta to be really appealing to my palate, and I think you'll like it too.

 

Best of luck,

Khalid

 

joann1536's picture
joann1536 (not verified)

Thank you, Khalid!  I'll give it a try!  I made some good naan with it, I can't see why it shouldn't work fine.