Teff sourdough is a fun project for adventurous bakers, offering rich flavor and a uniquely tender bite. This version is scaled for large‑batch baking—about 12 loaves.
Whole Grain Teff Sourdough
Whole Grain Teff Sourdough
Romain Dufour
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Author:
Romain Dufour
Teff sourdough is a fun project for adventurous bakers, offering rich flavor and a uniquely tender bite. This version is scaled for large‑batch baking—about 12 loaves.
Ingredients
For the Teff Biga (preferably make the day before):
-
1300 grams Maskal Teff flour
- 1400 grams hot water
For the Teff Sourdough Dough:
- 3000 grams GMP T65 (wheat flour)
- 2100 grams water
- 60 grams salt
- 1200 grams liquid levain (active)
-
2600 grams teff biga (prepared as above)
Directions
Make the Teff Biga (day before)
In a large bowl or mixer, combine 1300 g Maskal Teff flour with 1400 g hot water.
Mix with a paddle (or paddle attachment) for 2 minutes at slow speed.
Cover and leave at room temperature overnight (keep until the next day).
Make the Teff Sourdough Dough
In your mixing bowl add 3000 g GMP T65 flour and 2100 g water (reserve the salt and levain for later).
Autolyse: Mix flour + water for 4 minutes (use gentle/medium speed), then let rest 60 minutes.
After autolyse, add 60 g salt, 1200 g liquid levain, and 2600 g teff biga to the bowl.
Mix in the spiral mixer (or mixer with dough hook): 8 minutes at Speed 1 + 2 minutes at Speed 2, or until the dough reaches full development (smooth and cohesive).
Bulk Fermentation & Folds
Transfer dough to a fermentation container and begin bulk fermentation. First fermentation: 90 minutes total, performing 2 sets of folds during that time (evenly spaced; e.g., fold at 30 and 60 minutes).
Divide, Rest & Shape
Divide the dough into portions of 700 g each.
Rest: Let divided pieces rest 30 minutes at room temperature (bench rest).
Shape: Shape into boules (round loaves) and place each shaped loaf into a banneton (proofing basket).
Proofing & Cold Ferment
Proof at room temperature for 90 to 120 minutes (aim for about 85% proofed).
After the room proof, transfer loaves to the refrigerator (chiller) for a cold ferment of 15 to 18 hours (this develops flavor and makes them easier to score and bake).
Baking (deck oven method described)
Preheat the deck oven thoroughly. Remove loaves directly from the chiller and score them.
Bake at 250°C (482°F) for the first 5 minutes (initial high temperature for oven spring).
Reduce oven temperature to 235°C (455°F) and continue baking for 30 minutes.
Finally, open the oven vent/window and continue for an extra 5 to 10 minutes with ventilation to finish crust color and crispness. Remove and cool on a rack before slicing.
Recipe Note
Note: S = mixer speed (S1 = slow/first speed; S2 = second/faster speed).
Yield: 12 loaves, about 700 grams each before baking.
