teff troubleshooitng

this is a levain based multigrain loaf that I subbed 1/2c teff and 1/2c water for 1/2c bread and reduced the added water by 1/2c.

I though to keep the density correct.

Didn't work as planned. The dough was definitely still too wet when I made the bread.

Is that the cause of the cracks on the bottom?

Does teff require a bit more yeast than 100% wheat  breads?