I bought ATTA flour, for I thought the protein content is higher than regular whole wheat flour from the States. By logic, my dough should be more springy and stretchy which results in airier bread.
BUT my atta flour can never ferment as well as regular WW flour. The dough feels OK at first once I mix up and knead. But after bulk fermentation, it gets all sticky and sloppy and loses all the strength. It doesn't matter if i use instant yeast, active yeast, or sourdough. They all turn out the same sticky mess.....
I don't understand why?/
any ideas? Please shed your light with me. Thanks
BUT my atta flour can never ferment as well as regular WW flour. The dough feels OK at first once I mix up and knead. But after bulk fermentation, it gets all sticky and sloppy and loses all the strength. It doesn't matter if i use instant yeast, active yeast, or sourdough. They all turn out the same sticky mess.....
I don't understand why?/
any ideas? Please shed your light with me. Thanks