Sourdough and chakki atta flour

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

Mix in a Bear noodle mixer flour, water and diastatic malt then leave to autolyse for an hour.

Added salt, starter and olive oil and mix for 10 minutes. It looked too wet so I added a mixture of oats and seeds until it looked about right. 

Fermented overnight at about 16°C (cos it's winter in Western Australia). Divided, shaped and proofed for just 1 hour because they looked done.

Baked from cold by putting both loaf pans inside a pair of large Ikea roasting pans - the one on top is upside down to create a lid to keep the steam in. Spritzed with a plant mister and baked at 230°C for 45 minutes. Then lid off for an extra 10 minutes.