Artisan Whole Wheat /Atta Sour Dough Bread

Artisan Bread ...
The new label....
The new health fad...which isn't a fad BTW...
It is healthy!
Healthier than the commercial bread we buy ,which is mass produced like all the other factory made in edibles.
This bread is different.
It has character and it can not be mass produced...so it is rightly designer!
Ergo...ARTISAN!

Sour dough bread is all old as civilization...it has survived and risen from the ashes like the phoenix...reminds you of Albus Dumbledore, doesn't it??
Well, it has a history.
It is tangy and chewy...not like the tasteless gloop you get when you purchase a loaf from the market.
It is alive...and  PROBIOTIC!
It also has negligible fat.
PS any regular loaf of commercial bread has at least 100 gms of fat per 1 kg bread. That what gives it shelf life.
This is the sandwich I made the first day...
Cucumber batons and cherry tomatoes with a mustard vinaigrette and a hung curd coleslaw with shaved cucumber and carrots.

A complete meal in terms of nutritive values and I was stuffed. 
Healthy ...I got this info and more from here. 
In short this is what it says...
Sour Dough has a ...

Better Nutrient Profile

Like all other fermentation processes, the bacteria present in the sourdough starter eat the starch and sugars present in the grain. This results in a lowering of the starch or carbohydrate content of the bread, which is helpful for keeping blood sugar levels regulated. It also increases some of the vitamin and mineral content of the grain.

Naturally Preserves the Bread

The lactic acid in the bread creates a lovely tang and predigests the grain for you. The acetic acid produced in the souring process helps the bread to store longer, inhibiting the growth of molds.

Neutralizes Anti-Nutrients

Finally, the bacteria present in the sourdough help to activate phytase, an enzyme that breaks down an anti-nutrient present in all grains, beans, and seeds – phytic acid. This may seem minor, but phytic acid is known to strip your body of minerals and can be hard on your digestion.

None of this can be said of the quick action of commercial yeast.

That is why I now sour the dough.

The first time I read up on the how to, I was stymied and flummoxed!

This bread looked way too complicated, but I was determined to try, and with hubby dear telling me that the bread from the market will be tasty nonetheless..I carried on!

And got the starter started

So lets make the

Artisan Whole Wheat /Atta Sour Dough Bread ....

you need

Whole Wheat Flour/Atta

warm water

salt

Gluten

Professional Dough Improver

About a teaspoon of oil to help shape the loaves.

The thing to remember are the three steps.

1. Starter
2. sponge
3. Actual Sour Dough Bread

Stage I Starter.

All you need is a cup of high gluten flour/atta and a cup of warm water.In a glass bowl or a plastic bowl. Since we know not about the gluten content of flour/atta in India...add 1 tsp gluten to the flour/atta. Don't worry,gluten is only protein and is available in Ranchi too...anywhere else should be a breeze.

Just blend it ...and cover and keep overnight. The starter needs a warm temperature almost like how we set yogurt.Not hot of the natural yeast in the air will die and not too cold or the friendly bacteria and yeast will not act.

This I left overnight ,covered. When I uncovered the bowl...I was greeted with a sour and tangy fragrance...just like the smell you get after you let the Idli/Dhokla batter ferment.
Vit B6 in the plenty.

If you don't intend baking bread that same day you can feed the starter...yes feed...just like you feed a pet. but then these friendly bacteria/ yeast are your pets...de stressing your intestinal tracts.

Add 1 cup flour/ atta and 1 cup warm water and mix with a wooden spoon and cover till the next day.

I assume now,  that you are ready and eager to bake.

Stage II Sponge

Still a day to wade through.

Glass bowl again, just 1 cup of the starter in the bowl.

Into this 2 cups flour/atta and 3/4 cup warm water.

Mix in with a wooden spoon.

Like so. The starter can be bunged into the fridge till you need to use it again...within a couple of days...just bring it back to room temperature and restart it...add the flour and water and let it bubble again.
Now this baby...cover and keep.

Till it triples in volume. Like so ...straining to get out...like the slim person inside a chubby body.
Fight!

Stage III Sour Dough Bread

Now 2 cups flour, 1 1/2 tsp salt and the dough Improver( available at a store selling bakery products) and mix well.

Add this to the sponge and knead till the dough is Elastic ad soft.About 3-5 minutes...

Lightly flour your baking tray...just throw some flour and then oil your hands. Cut the dough into 2 and shape them into whatever...I did one baguette wannbe and a simple oval.
Covered with film and left to its own devices.

Till the dough has doubled.
Now get the oven cranked up to 230C/450F.
When it is hot,place a bowl of boiling water in the bottom most shelf to make steam. This gives the chewy crust.
Just before you place the tray in, lightly score the loaves with a knife and put the tray in ASAP.

After 15 minutes reduce the temperature to 200C/400 F and bake a further 30 minutes. Keep a check on your bread.Its done when the underside is tapped and  it gives out a hollow sound.

I did the bread in loaf tins for some discipline ...but I prefer them free and un-encumbered.

A look see at the texture....
For the taste...go and make it yourself.

The Bread sliced....A word of caution...its not soft add doughy...

And the slices toasted.

And a wonderful sandwich.

Here are some more details about the benefits of sour dough bread.

With all the brouhaha about healthy eating...this one takes the cake.
There is no excuse not to bake this bread...even if you don't have the gluten and dough improver...go ahead and give it a try.

Your tummy will be so happy it will purr!



So what are you baking today??