Heat butter in a frying pan or kadhai and add cumin seeds
Once it splutters, add onions and fry until it turns translucent
Add green chilli, curry leaves, coriander leaves, and pepper
Saute for one more minute. Turn off the heat and let the mixture cool down completely
Combine bread flour and atta together. Set aside
Combine active starter and water together
Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 30 minutes
Next, add salt and the onion mixture to the dough. Mix well, making sure they are incorporated well
Perform six sets of stretch and fold at an interval of 30 minutes. Wet hands, grab a portion of the dough and slowly stretch it taking care not to break it and fold it towards the centre over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes. See the pictures below or the video here to see the technique Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top
Dust the banneton well with rice flour
Shape the dough. Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it to the centre. Pick the other side and fold it to centre. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton
Cover the dough loosely and place it in the refrigerator overnight for cold fermentation
Next day, place the dutch oven in the oven and preheat at 230 C (450 F) for 45 minutes
Take the dough out of the fridge once the oven is preheated
Score the dough using a blade or sharp knife
Place in the dutch oven and close the lid. Bake for 20 minutes
Take the lid off the dutch oven and bake for 20 minutes
Turn off the oven and let the bread sit in the oven for 15 minutes for curing
Cool completely, slice and serve
