Teff, date, pistachio and orange sourdough
A-Lot-Of-Teff... 40% teff, 20% wholewheat, 40% bread flour
My old bakes were 20/20/60.
Crumb is a lot denser this time, which is fine and expected, I like dense bread too. But shaping was a nightmare and the flavor didn't really change that much. Conclusion:20% teff is ideal, 40% is not worth the trade off of bloom and especially VERY difficult shaping.
Original recipe ratio:(dough)
90g whole wheat
360g water, plus extra for salt IF needed
Bread in the photos ratio:
90g whole wheat ,same amount of water
80g chopped dates
40g chopped pistachios
zest of 1 orange
Prepare dough for room temp long autolyse
For the quick levain: Take 40g of the dough and feed it to 40g of starter (my starter is 10%hydration ww), put it something warm, it'll be ready in 3 hours.
Add 9g salt and mix> 30mins
Do 3 more 30min folds, fold all add ins@ 2nd set
and 2 more 45 min folds
Let rest 1hr 15 min untouched
Shape and retard 12-18 hours
Alternatively, you can put the dough in the fridge right after finishing all the 30mins folds.
Retard for 12-18 hours, preshape and rest for 30 mins, shape and warm proof for about 1.5 to 2hrs before baking, result will be the same
Bake@ 500f 20mins covered
450f 25-30 mins uncovered