India Meets Ukraine
Atta flour (60%) + rye (20%) + high gluten flour (20%) at 90% hydration Probably the best grigne I've ever gotten. Maybe a result of better handling and/or a lower baking temp (425 F with convection, inside a dutch oven). https://photos.app.goo.gl/5HzGrkmokjAKe5He8 The bread is very moist. even though the internal temp at the end was ~210 F. The whole wheat flavor overwhelms the rye. But it is tasty. See the 80% Whole Wheat + Rye formula in Bread Formulas I used 90% hydration because of the atta flour. The dough was still shapeable, unlike the 100% atta @100% hydration which makes a batter that has to be proofed and baked in a loaf pan.