September 4, 2015 - 12:13pm
Sattu bread
Sattu is a flour consisting of a mixture of ground pulses and cereals from India. Pre-dominantly a non-glutinous flour, it has many variations across the country. However, four ingredients are a must : corn, barley, wheat, and gram (chickpeas flour).
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Looks beautiful. Can you share your formula with us?
Thanks
ian
There must be a flavor explosion from that cereal combo! The chickpeas must have provided that golden hue, beautiful!
Sattu is predominantly roasted chickpea flour used in north India to make stuffed flat breads. It does lend a mild flavour in stuffing part.
@Harsha, fantastic idea to include in multi flour blend.
Do share with us proportions you have used for this bread.
About the proportions, only one thing is fixed : the level of hydration. I generally like to go with 70 - 72% . The proportions and additional flour type keeps on changing :) One thing to keep in mind is that Sattu is a non-glutinous flour.
Experiment 1 (the pic above) : I took 300 gms APF, 100 gms WWF, 50 gms Sattu, 300 gms water (some extra because of the sattu and WWF), salt and sugar as you like it (because my family generally likes a sweetish kind of taste in the bread, I taste the final dough and adjust accordingly).
Experiment 2 : I used 300 gms APF, 100 gms WWF, 50 gms broken wheat, and 50 gms whole oats, and 50 gms sattu. I took 400 gms water. The broken wheat gives a nice texture together with the flavor bump. Salt & Sugar as you like it.
Experiment 3 : I tried to Indianize it further and tried to enrich it a bit. How? I added a TBSP of clarified butter (Ghee as we call it in India). The taste was amazing! It has become my regular "mix" now :)
Common process that I follow:
I use instant yeast and keep it to around 1 tsp for every Kg of flour. Now this amount depends on many factors : the climate, your level of patience :). I'm experimenting to find that quantity which can be called "just enough". I want the bacteria to do their "thing" as well. :)
Autolyse for at least 30 mins without salt/sugar/yeast.
I handle the dough using Bertinet method OR by "French Kneading with La cocina de Babette" and try to achieve the window pane.
I like to give time for the fermentation and let the dough take as much time as it requires to appox double-up .
Knock back, and then shape ( i generally go for a boule, as I use a dutch oven)
Pre heat the dutch oven 230 deg C and and then put the boule in it. Score. Bake it with lid on for around 30 mins and then with lid open for another 15 - 20 mins, depending on what kind of color in the crust would you prefer.
If you like Tartine style of color, it will need 20+ mins. Keep monitoring in its last minutes to take it out at your preferred color.
Feel free to tweak the proportions to suit your style and do make it! Would love to hear about different versions.
Happy baking.
Harsha
P.S: Have written it in a hurry. If anything is unclear, do shout out loud :D