My 39th experiment: Fruits of the earth loaf with atta flour

Now I am playing with atta flour to find out its properties. It has a nice feel that is somewhat between whole wheat flour and white flour. This time I am going to make the fruits-of-the-Earth loaf using atta flour instead of King Arthur flour.

Recipe: Fruits of the Earth loaf with atta flour (make 1 medium loaf)

Ingredients:
Pre-ferment
- 2 cups atta flour
- 1/2 tp active dry yeast
- 2 TB warm water to proof the yeast
- 1/2 tp cinnamon powder
- 1/4 tp nutmeg powder
- 1/4 tp cardamom powder
- 2+1/2 TBs brown sugar
- 1+1/2 tp kosher salt
- 1/2 cup warm water
Final dough
- 1 cup atta flour
- 1/2 cup mashed yam cooked with 1/2 tp fresh chopped ginger
- 1/2 cup uncooked whole grain hot cereal
- 3 TBs vegetable oil
- 1/3 cup warm 1% milk
- 1 TB orange juice
- 1/2 cup chopped walnuts
- 1/4 cup sweetened dried prunes, chopped
- 1/4 cup spicy pineapples and candied tamarind, chopped

Procedure:
Day 1
1. Proof yeast in warm water.
2. Mix all the dry ingredients of the pre-ferment in a large bowl. Then add proofed yeast and water. Mix until it forms a dough ball. Then knead for a while until the dough is uniformly hydrated and smooth. Chill in fridge overnight.

Day 2
Do nothing

Day 3
1. Warm up the pre-ferment for at least 2 hours on counter top.
2. Mix in the uncooked cereal, flour, yam, milk. When the final dough is done, rub in the oil. Then add all the nuts and dry fruits. The final dough should be very strong and able to stand.
3. Shape dough into a log. Place in a greased medium loaf pan. Allow to rise until volume doubles.
4. Preheat oven to 350F. Bake for 15 minutes uncovered. Then cover with foil and bake for another 50 minutes until internal temperature is 190F.

Results:
Day 1
1:55pm, pre-ferment being mixed:

2:07pm, pre-ferment kneaded 10 minutes:

2:22pm, pre-ferment ready to be chilled overnight:

Day 2: nothing

Day 3

7:24am, warming up:

10:15am, mashing yam:

10:28am, initial mix:

10:42am, final dough being mixed:

11:04am, final dough done:

11:24am, final dough rested 20 minutes:

12:07pm, final dough rested 50 minutes:

12:08pm, final dough rested 50 minutes texture:

12:18pm, final dough with nuts and fruits:

12:18pm, final dough to proof the second time:

12:47pm, final dough proofed 30 minutes:

12:51pm, final dough shaped:

12:51pm, final dough shaped height:

1:22pm, final dough proofed 30 minutes in warmth:

1:22pm, final dough proofed 30 minutes height:

1:37pm, loaf baked 10 minutes, then covered to bake the remaining time:

2:30pm, loaf baked 60 minutes:

2:31pm, loaf height:

2:35pm, loaf's bottom:

2:35pm, loaf's side:

2:39pm, 2 loaves baked on the same day being compared (left: this loaf; right: my 40th loaf):

2:39pm, 2 loaves baked on the same day being compared on their heights (left is this loaf; right is my 40th loaf):

Remarks:
1. This time when I make the pre-ferment, I am quite comfortable with the hydration. It seems that atta flour just takes longer to arrive at the uniform hydration, but it does not necessarily need more water.
2. The dough is very strong. I think the atta flour has quite a bit of gluten.
3. In terms of texture and flavor, the atta flour has a strong and grainy wheat taste. It is not as smooth as King Arthur whole wheat flour.
4. So far in my experiments, everyone who has tried the goodies made with atta flour like its texture and flavor of wheat.
5. I think atta flour would go well in baked goods that include coarsely ground ingredients like almond meal, coconut powder and the mixed ingredients of this loaf.