Polish:-
Maida: 38g
Water: 37g
Yeast: 4g

-Mix water and yeast together, add the flour and mix into a paste.
-Cover and let it rest till doubled in size.

Main dough:-
Khapli atta: 250g (can be replaced with regular atta)
Regular atta: 150g
Maida: 100g
Water: 300g
Ice: 85g
Polish: 75g
Salt: 10g

-Add water and ice in a large bowl, followed by the proofed polish and mix it in.
-Add all the flours in and mix them together into a shaggy dough. Cover and rest for 20 minutes.
-Add the salt, knead it in, stretch and fold the dough 4 times. Cover and rest for 10 minutes.
-Repeat the stretch and fold 2-3 times until the dough is soft and supple.
-Let it proof overnight in the fridge. Remove the dough onto a clean work surface. Let it rest for 20 minutes till back to room temperature.
-Tuck in and shape the loaf to fit in a loaf tin with a cloth lined onto it. Place the dough and let it proof for an hour on room temperature.
-Preheat your oven to the max setting around 230-250 degree Celsius. Place a cast iron pan into it.
-Turn out the loaf over a piece of butter paper, dust off the access flour, score the bread using a sharp knife or blade.
-Place the dough into the hot pan, add 2 ice cubes for steam, cover it with a large stockpot and bake for 20-22 minutes.
-Remove the pot and bake the bread till nicely golden brown.
-Let it cool completely before slicing into it.

[country loaf recipe, khapli atta bread, whole wheat bread, handmade bread, quick sourdough starter, healthy protein sandwich]

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