SFBI Teff Miche - 1.5kg
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. |
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]!