I am from india and a beginner baker. I have been trying really hard for quite some time to make decent 100% whole wheat bread from freshly milled chakki atta.
I have tried pre-packaged ones available in grocery stores and am able to make decent bread loaf with small/medium crumb texture but not able to replicate that with freshly milled atta
I follow variations of this recipe -
250 gms atta flour
180-200 gms water
4-5 gms salt
10-15 gms fresh yeast.
roughly 1-2 tsp of oil.
The above is based on this recipe.
I sometimes substitute a portion of water with milk (maximum around 50%), replace 20-30 gms water with one medium egg, or use unsalted butter instead of oil (12-18gms). The hydration varies from 72-80%.
I generally knead for 200-250 passes, the dough is generally somewhat elastic and surface is somewhat smooth after that
Typically I let the dough be until it double in size ( typically 45 - 1 hour ) and then bake it or punch it down and do the second rising.
Over the last few times, based on this discussion, I ensure that the internal temperature gets to 190° F - 205° F. This, and at least 15 mins of resting ensures that the bread is cooked evenly.
In India we have quite a few types of wheat, and I have tried so far 4 kinds of wheat -
- Sharbati (aestivum)
- Sihori (aestivum?)
- Khapli ( Emmer/dicoccum)- I came to know about this in this discussion and so far this has given the best results
I am not sure if its supposed to work, but I tried making my own active gluten by washing away the starch from a bowl of kneaded dough until only the gluten is left behind, and using that gluten in the bread dough. I didn't see any improvement.
This is the typical structure of bread I bake. As its evident, there is no crumb structure, and can tend to be a bit soggy on the inside. The below one was baked until the internal temperature was about 205deg F and then allowed to cool on a rack for 15-20 mins. Its somewhat dense ( although it was baked when the proofed volume was more than twice the size)
- Does any one see any fault in my process?
- Any recommendation on how to get a decently defined crumb and relatively fluffy.
After going through @GdD's answer, I made a couple of batches incorporating the suggestions made there. Made sure the dough is as smooth as possible before letting it to rest covered in a warm place. Didn't put water in the oven as I dont mind how the crust is as of now. Since the crust was't hard as is, there shouldn't be any problem if there is an oven spring.
Dough - 250 GMS
Water - 175 GMS - 120 deg F
Yeast - 11 GMS - Fresh Compressed
Salt - 4.5 GMS
Kneaded slowly about 12 minutes. Then shaped it into a log and transferred into the loaf pan. Let it rest for 2 hours. The results are marginally better.
Here are a few observations -
The dough breaks apart almost immediately when stretched. ( is this because of poor gluten content/development )
The dough is significantly stiffer compared to 70% hydration dough that I see online. Every second fold would break it at the seams while kneading
It proofed to be double in size in about 45 mins and then would rise no more. Although I am sure yeast was working (you can take the pan near to your ear and hear a tiny fizzy sound), it would rise no more :(
There was no oven spring.
Its super frustrating :( Can anyone help me figure out what alterations are required to get a decent loaf of bread from just chakki atta, salt, yeast and water?
85% hydration for chakki atta is equivalent to 60% hydration for all purpose flour.
250 gms chakki atta,
3% active wheat gluten
3% fresh yeast.
Needs significant kneading, end result will be a smooth dough.
Moderate raising dough at sweltering Indian summer (30 °C). Single raise of 75 mins. The dough more than doubled in size.
10 mins in 210° C with boiling water, 15 mins covered in 190°C.
Bread is soft, although there are no large crumbs.
Thanks everyone for suggestions.