Help with Artisan bread in five - using Atta Flour Breadit

Hi!

I’ve been baking this bread without vital wheat gluten with 100% of our local Indian flour (atta) and my family absolutely loves it. I add a little oil and sugar to make it softer as suggested on the website. I just have two questions.

1 – no matter how much or how little water I put, the dough doesn’t have that stretchiness as in the videos. It stretches a little bit but breaks off. Is this just because of the kind of flour? How would this impact the end result? I've been leaving it a little extra wet to compensate for this lack of stretch.

2 – the bread has very little rise in the oven. After the refrigerator I leave it for about 60 minutes when it spreads out like described but in the oven – really very little rise. Do I need to add more yeast? I’m using 1 tablespoon of dry active yeast. Or is it because my dough is a little extra wet?

Please help. I love baking this bread and would be so happy if I could get it to a nice rounded dome.

PS:- Atta info from Wikipedia – Most atta is milled from hard wheat varieties, also known as durum wheat, that comprise 90% of the Indian wheat crop, and is more precisely called durum atta. Hard wheats have a high gluten content, which provides elasticity, so doughs made out of atta flour are strong and can be rolled out very thin.

Thanks in advance

Submitted November 19, 2016 at 10:24AM by every-moment-matters http://ift.tt/2fOi6C4 Breadit