Whole Grain Teff Sourdough
Whole Grain Teff Sourdough
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.
- Author
- Romain Dufour
- Category
Bread
Ingredients
- 1300 grams Maskal Teff flour
- 1400 grams hot water
- 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
- 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).
- 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).
- 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 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).
- 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).
- 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.
