I am taking yet another recipe from Bernard Clayton to try out. I am using atta flour, with overnight fermentation to find out what result I'll get. This results in a really lovely loaf. I especially like the texture of this dough because of its silky texture and stretchability.
Recipe: Pesto atta bread (make one 4"x8" loaf)
Ingredients:
- 2+1/2 cup Golden Temple atta flour
- 1 tp active dry yeast
- 1 TB white sugar
- 1 tp coarse salt
- about 3/4 cup warm water
- 1/2 cup pesto
Procedure:
1. Proof yeast in warm water.
2. Mix atta flour, sugar and salt in a medium bowl. Add the dry yeast. Mix to form a dough, adding water in increments of 2 TB until a soft dough is formed.
3. Allow dough to rest for 5 minutes, then knead once.
4. Chill overnight for delayed fermentation.
5. Warm up on counter.
6. Roll out to a flat sheet. Then spread a layer of pesto. Roll into a log. Prepare a pan greased with shortening. Place log in pan and brush its top with a little oil. Proof in pan until volume doubles.
7. Just before baking, optionally brush top of dough with an egg wash of egg white and milk.
8. Bake at 375F for 40 minutes.
8. Bake at 375F for 40 minutes.
Results:
Day 1, 10:52pm, initial dough in a nice moist form, covered with a layer of flour:
Day 1, 11:10pm, dough after a few minutes of hydration and kneading, ready to chill:
Day 2
Day 2, 10:48am, dough taken out of the fridge to warm up:
Day 2, 12:48pm, dough warmed up for 2 hours:
Day 2, 1:09pm, dough being sticky to the plastic wrap because of its total lack of oil:
Day 2, 1:09pm, texture of dough:
Day 2, 1:11pm, tenderness of dough when punched:
Day 2, 1:14pm, dough stretched:
Day 2, 1:16pm, pesto spread on dough:
Day 2, 1:17pm, dough being rolled up:
Day 2, 1:18pm, dough rolled into a log:
Day 2, 1:20pm, dough ready to rest in a pan:
Day 2, 1:20pm, dough's height before resting:
Day 2, 2:24pm, dough risen 1 hour, and then brushed with egg wash:
Day 2, 2:24pm, dough's height when risen:
Day 2, 2:25pm, loaf to bake:
Day 2, 2:36pm, loaf baked 10 minutes:
Day 2, 3:08pm, loaf baked 40 minutes:
Day 2, 3:09pm, loaf's height:
Day 2, 3:09pm, loaf's internal temperature:
Day 2, 3:10pm, thermometer coming out slightly sticky:
Day 2, 3:12pm, loaf's bottom:
Day 2, 3:13pm, loaf's side:
Day 2, 3:13pm, loaf's head:
Day 2, 3:13pm, loaf's top:
Day 2, 3:14pm, 2 loaves compared:
Observation:
1. I am getting a better control of the hydration level of atta flour now.
2. This dough has a very wonderful texture, elasticity and hydration on the second day. It becomes very comfortable to work with.
Day 1, 11:10pm, dough after a few minutes of hydration and kneading, ready to chill:
Day 2
Day 2, 10:48am, dough taken out of the fridge to warm up:
Day 2, 12:48pm, dough warmed up for 2 hours:
Day 2, 1:09pm, dough being sticky to the plastic wrap because of its total lack of oil:
Day 2, 1:09pm, texture of dough:
Day 2, 1:11pm, tenderness of dough when punched:
Day 2, 1:14pm, dough stretched:
Day 2, 1:16pm, pesto spread on dough:
Day 2, 1:17pm, dough being rolled up:
Day 2, 1:18pm, dough rolled into a log:
Day 2, 1:20pm, dough ready to rest in a pan:
Day 2, 1:20pm, dough's height before resting:
Day 2, 2:24pm, dough risen 1 hour, and then brushed with egg wash:
Day 2, 2:24pm, dough's height when risen:
Day 2, 2:25pm, loaf to bake:
Day 2, 2:36pm, loaf baked 10 minutes:
Day 2, 3:08pm, loaf baked 40 minutes:
Day 2, 3:09pm, loaf's height:
Day 2, 3:09pm, loaf's internal temperature:
Day 2, 3:10pm, thermometer coming out slightly sticky:
Day 2, 3:12pm, loaf's bottom:
Day 2, 3:13pm, loaf's side:
Day 2, 3:13pm, loaf's head:
Day 2, 3:13pm, loaf's top:
Day 2, 3:14pm, 2 loaves compared:
Observation:
1. I am getting a better control of the hydration level of atta flour now.
2. This dough has a very wonderful texture, elasticity and hydration on the second day. It becomes very comfortable to work with.
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