Atta Sourdough Bread (Whole Wheat Sourdough Bread)

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5 from 34 votes

Atta Sourdough Bread (Whole Wheat Sourdough Bread)

Atta sourdough bread or whole wheat sourdough bread is made with whole wheat atta flour.

Prep Time45

Cook Time45

Fermentation Time1

Total Time1 1 30

Course: Breakfast, Side Dish

Cuisine: All, Indian

Diet: Hindu, Vegan, Vegetarian

Servings: slices (2 loaves)

Calories: 155kcal

Author: Shilpa Kerur

Equipment

Kitchen scale
Dutch oven
Mixing bowl
Banneton
Dough scraper
Bread proofer
Bread lame or razor blade to score the dough
Oven mitts
Cooling rack
Bread knife

Ingredients

For starter activation:

40 grams atta sourdough starter
80 grams atta
55 grams filter water

For the dough:

1000 grams atta
950 grams filter water
20 grams salt
Rice flour to dust the banneton

Instructions

DAY 1: 8 PM

In a small bowl, combine the ingredients to activate the starter. This is going to be of stiff dough consistency.
In a separate large bowl, combine the atta for the dough with 900 grams of water. Mix well making sure there are no dry bits of the flour.
Cover and place both bowls in a warm spot overnight.

DAY 2: Morning

Break the stiff activated starter onto the dough.
Combine the starter well into the dough. Add the remaining 50 grams of water and incorporate the starter into the dough. Pinch the starter and dough with your fingers and work into the dough to help the starter mix completely.
Once the starter is completely incorporated, add salt. Mix the salt well into the dough. The whole process should take 8-10 minutes.
Perform three to four sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough, slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough are covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top.

DAY 2: Evening

Take the dough from the bowl onto a benchtop dusted with flour.
Divide into two parts. Bring the dough together gently to form a round mass. Cover and let it rest on the bench for 30 minutes.
Dust the banneton/tea towel well with rice flour.
Shape the dough. Divide the dough into two. Shape them into two balls and let them rest on the bench for 15 minutes.
Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton. Repeat with the 2nd part of the dough.
Cover the dough loosely and place it in the refrigerator overnight for cold fermentation.

DAY 3: Morning

Place the Dutch oven in the oven and preheat at 450 F (230 C) for 45 minutes
Take the dough out of the fridge once the oven is preheated. Score the dough using a blade or sharp knife.
Place in the Dutch oven and close the lid. Bake for 20 minutes.
Take the lid off the Dutch oven and bake for 20 minutes.
Turn off the oven and let the bread sit in the oven for 15 minutes for curing.
Cool completely, slice, and serve.

Notes

The recipe here makes two loaves. You can divide it in half to make one loaf.

If you are not comfortable making 100% atta bread, start by mixing 20% atta along with the bread flour. Slowly increase the amount of atta.

The activated starter is very stiff, almost like a chapati dough consistency. To combine it with the dough, pinch it into the dough using your fingers.

Nutrition