Sourdough with atta flour

 

75% hydration Sourdough Bread

380g water 

350g Bread Flour

150g Atta Flour

100g Sourdough Starter (20% of total flour )

1/2 tsp Salt

Feed sourdough starter a night before

sourdough starter 1:5:5 

10g sourdough starter : 50g water : 50g Bread Flour 

Mix Flour and water together knead thoroughly, rest 60 minutes for autolysis.

Mix in sourdough starter and salt, knead about 5 minutes until they are incorporated.

Rest for 1 hour, then 1st folding.

Rest for 1 hour, then 2nd folding.

Rest for 1 hour, then 3rd folding.

Rest for 1 hour, then 4th folding, and shape it, rest in oblong banneton.

Rest for 1 hour.

Preheat oven to 240°C for 30 minutes, letting a tray and steel cover in the oven. Prepare a tray on the lower rack for hot water. Prepare a pot of hot water. 

Remove the hot tray from oven, sprinkle rice flour on the surface, transfer sourdough to hot tray 

sprinkle rice flour on the surface of sourdough, scorch the bread with a blade.

Place it back to oven, spray a lot of water inside the steal cover, cover sourdough. Pour hot water into the lower tray. Bake for 40 minutes.