Not destined - just thirstier and rougher than maida, and the conversion respects that.
The adjustments: raise the liquid 10-12% (whole wheat drinks more - your bricks were mostly dehydration), optionally add a little extra fat for softness, gluten powder at 2-3% of flour weight helps structure (the bran physically cuts gluten strands, this compensates), and milk powder at 5-10% rounds out the flavour. Kneading still ends at a windowpane - it takes more work to get there but the test doesn't change.
Start with a 50:50 atta-maida blend for customers transitioning... full atta is a flavour commitment not everyone actually wants when it arrives 🙂 The "healthy version" that people finish beats the virtuous one that stales on their counter.
