A question about "Atta" flour?!
-Some think there is more gluten and protein than other flours.
-Some think there is less of both.
-Some think there is more gluten and less protein.
-Some think there is less gluten and more protein.
Could anyone clarify these questions, and also if it's a good idea making bread in the bread-maker with Atta Durum flour?
If anyone knows any tricks to using this flour or has any recipes for the bread-maker using this flour, please share them!
Answers:
You need to temper it with white or unbleached flour as all atta or whole wheat flour is low in gluten and has not got the structure to make a yeast bread alone, I live in Canada, in Ontario and have bought that brand, we have a large Indo-Pakistani community here in Toronto.
As any whole what flour and Golden Temple is made in Canada, the structure of WW flour is low gluten, for chapati and roti it is fine as they are non leavened or yeast raised breads and both are griddled. For whole wheat bread at home, I use 60% white unbleached flour, I buy at the Bulk Barns stores, 40% WW flour, and sweeten with honey as I am diabetic, for breadmakers it is imperative to use some white flour as the machines will knead a all WW flour loaf to the point that when baked it will be like a brick.
Atta is used to make rotis/chapatis, not bread.
Thats why it didnt rise!
If you wanna try again use more yeast or add bread flour to make the bread wholemeal. Sorry thats all i can think to suggest.
Atta is for Indian chapati. And chapati does not rise. So you should use other flour for baking bread.
Use semolina
Why don't you just stick to Durum Semolina, sifted and white; it's the best.
