Atta + vwg + soy flour

Next step in the Atta Flour Adventure was adding a little soy flour in the quest for fluffy. And I think I finally got it!

First out of the oven is this batch of pull apart rolls. (The loaf made with the other half of the dough is out of the oven, but still too hot to slice. I will add photos later. Fingers are crossed the crumb is just like this...) 

800g water

952g chakki atta flour

28g vital wheat gluten 

20g soy flour

0.5 tsp diastatic malt 

1.5 tsp salt

100g starter (1:1 atta)

2 tbsp olive oil 

Mixed water, atta flour, vwg, soy flour and malt in a Bear mixer, then left to autolyse for 1 hour.

Add starter, salt and olive oil. Mix for 15 minutes. 

2 sets of stretch and fold. Bulk ferment overnight at 20°C. 

Shape as pull aparts and one batard. Fridge proof for about 6 hours.

Baked the rolls in a cake tin inside an enamel roaster for 30 minutes with lid, then another 5 without. Next time I would let them brown a bit more perhaps, but thankfully they taste good to us just as they are.