Sourdough with chakki atta & spelt

After weeks of making the same chakki atta with a little gluten and soy flour to make it work how we like it, I changed this batch: replacing some of the atta flour with whole spelt.

800g water

778g atta flour

22g vital wheat gluten 

20g soy flour

180g whole spelt

0.5 tsp diastatic malt

2 tsp salt

1 tbsp avocado oil 

Autolyse the water, flours and malt for 1 hour.

Add starter, salt and oil. Bulk ferment for 8 hours, shaped into 2 tins, then proved overnight in the fridge.

Baked from cold, inside a pair of large roasting pans, for 55 minutes (to 220°C). Then an extra 15 minutes with the lid off.