Hello, I was poking around the pastryna.com website, where they make available back issues of their magazine.
I was delighted to find an article written by my SFBI Weekend Baguette class instructor, Frank Sally, on baking with Teff (in a WFO):
http://www.pastryna.com/DigitalEdition/Digital_NA_10_1.html [1] (The SFBI Teff Miche article starts on page 26).
(David, if you're out there, this one's for you!)

I wrote Frank and asked permission to post the formula here, and he agreed and kindly offered a modified version which I tried baking this weekend.
With so many thanks to Frank Sally and SFBI!!!

I used Bob's Red Mill Whole-Grain Teff flour; that website notes "Whole Grain Teff (Tef, T'ef) an ancient North African cereal grass, is a nutritional powerhouse. It is the smallest grain in the world (about 100 grains are the size of a kernel of wheat!). The germ and bran, where the nutrients are concentrated, account for a larger volume of the seed compared to more familiar grains."

I tried to create "cereal grass" with the scoring:


 

*Added to post: As a result of Larry's question below, I went back to the pastryna.com article to re-check the baker's percentages.
In the article, in the formula for the Teff levain, the baker's percentages for Starter and Teff flour were switched.
I am embarassed to say I failed to notice this as I blithely went along, entering the information for calculation in my spreadsheet.
Here is the bread as I made it (and the formula restated below, as it was intended to be made!):

SFBI Teff Miche				1500	Desired Dough Weight in grams       <----
	From pastryna.com 2010.1
	Baker's Percentages			Weights				Baker's
Ingredients	Dough	Starter	Teff Levain	Dough	Starter	Teff Levain	Total	%
Bread flour	1	1		688	76		764	98%
Teff flour			0.1			18	18	2%
Water, boiling (65%)			0.52			94	94
Water, 70F (35%)	0.65	1	0.28	448	76	51	575	85.55%
Salt	0.027			18.6			18.6	2.38%
Sourdough Starter		0.4			30		30	3.84%
Starter			1			182
Teff Levain	0.5			345
Total	2.177	2.4	1.9	1500	182	345	1500
		(1)	(2)

Restated formula (1500g loaf):
 

	Starter	Teff Levain	Dough	Total
Bread flour	7.5		688	696
Teff flour		182		182
Water, boiling		94		94
Water	7.5	51	488	507
Salt			18.6	18.6
Sourdough Starter	3	18		21
Starter
Teff Levain			345
Total	18	345	1500	1500

 

(1) Starter: Mix to 70F, ferment 12 hours.

(2) Teff Levain: Pour 65% of water, as boiling water, over teff flour & mix to make mash. Cool to 70F. Add remaining 35% 70F water.

When mixture is at 70F, mix in Starter. Ferment at 65-70F for 12 hours. (My Teff levain was starting to recede after 7.5 hours; I carried on with the mix at that point).

 

(3) Dough: Place flour, water, salt in bowl. Mix to very strong improved mix, medium soft consistency.

Mix in teff levain until incorporated.

Bulk ferment 1.5 hours with 2 evenly-spaced SF's. (I let the dough ferment for an extra ½ hour).

At end of BF, dough will be very sticky and full of gas.

Divide into 1.5kg pieces. Bench rest 20-30 minutes. The dough will become loose and flat.

Flour proofing basket with rice flour. Shape and retard 12-15 hours.

Brush off rice flour, score for even expansion, bake with steam 500F 25 minutes, then additional 35 min. (I found in my oven, that I had to bake in a reducing oven to so the loaf wouldn't get too dark. After 20 minutes, I reduced to 460F, then to 440F after another 20 minutes for the remainder of the bake).

This was a very wet, sticky dough and the stretch and folds did wonders (dough just after mixing, then just after the final shape):


The scored loaf, then the result in the oven:



The loaf is cooling now, and crackles are starting to appear. The most wonderful aroma has filled the kitchen. I want to let the loaf cool a good long while, but I can't wait to taste it & see how the crumb turned out!!!
from breadsong

Submitted to Yeastspotting [2]!