Multigrain Artisan Loaf with Millet, Barley and Teff
Hello all! I've been reading this site and playing with artisan breads for.. oh 6 weeks now. Anyway, great site and great information, thanks!
Recently I bought a cookbook called Good to the Grain which has recipes with a bunch of different flours, including brown butter scones with teff, buckwheat cookies and more. So, being rather poor at following recipes, I decided to make something up with my stock of weird flours for extra flavors. O M G! I ate half of the first loaf the first day. I'm not sure that I can describe the flavor...sweet and rich... thats not quite right. But I would like to share, cuz it was so yummy.
50 g millet
70 g barley
40 g teff
170 g whole wheat
320 g water
1/8-1/4 tsp yeast
I made at night and put immediately in the fridge at 9:30 pm.
180 g AP
85 g water (on the warmish side to warm up the cold dough)
17 g salt (TB)
Autolyse 30 minutes without salt. Added salt and did the French slap fold thing for maybe 5 minutes (where you pick it up bang the end on the table, stretch and fold it over). Then I did 3-4 envelope thingys over the next 3 hours. Shaped (not so good at that yet), rose and baked at 500 5 minutes with steam and then turned down to 450. Not sure how long, used a thermometer for doneness.
I want to try other breads (I have a starter in the fridge) yet I'm making this again for tomorrow! I'm addicted. Let me know what you think! Thanks, Halimah