Subsequent step within the Atta Flour Journey was including somewhat soy flour within the quest for fluffy. And I feel I lastly received it!

First out of the oven is that this batch of pull aside rolls. (The loaf made with the opposite half of the dough is out of the oven, however nonetheless too sizzling to slice. I’ll add photographs later. Fingers are crossed the crumb is rather like this…) 

800g water

952g chakki atta flour

28g important wheat gluten 

20g soy flour

0.5 tsp diastatic malt 

1.5 tsp salt

100g starter (1:1 atta)

2 tbsp olive oil 

Blended water, atta flour, vwg, soy flour and malt in a Bear mixer, then left to autolyse for 1 hour.

Add starter, salt and olive oil. Combine for quarter-hour. 

2 units of stretch and fold. Bulk ferment in a single day at 20°C. 

Form as pull aparts and one batard. Fridge proof for about 6 hours.

Baked the rolls in a cake tin inside an enamel roaster for half-hour with lid, then one other 5 with out. Subsequent time I’d allow them to brown a bit extra maybe, however fortunately they style good to us simply as they’re.