Teff Sourdough Batons with Mango

It is the longest post I have ever written. It describes how a bread recipe is created. It is an improvisation. Ingredients are my actors, sourdough writes a scenario and I'm like  a director who is trying to control a process.

I submit the batons  to Yeastspotting.

At the beginning I wanted prepare Injera (Ethiopian bread), so I combined :
200g teff flour
350 g water
1 g salt
17 g stiff whole wheat sourdough

and I left it  to ferment for 12 hours in the kitchen. In the meantime I was searching for any Ethiopian recipe to serve it with Injera. I didn't find anything I could cook quickly so I gave up.

12 hours later

...mixed

Then I added:
115 g whole wheat flour
3 g salt

teff sourdough kneaded with whole wheat flour

I left it for another 4-5 hours hoping that I would be able to make quick flat breads from the dough. But the dough was over-fermented and shaping flat breads was too difficult. I fried only two flat breads and I put the rest of the dough* to refrigerator.  

over-fermented dough

Two hours later I removed the dough from refrigerator, added 50 g of kamut flour and I gave it a few stretches and folds. Then it looked much better and I decided to use it up as a starter.

561 g dough*which I adapted for a starter 

Final dough:

561 g  teff sourdough starter*
1332 g whole wheat flour
951 g water

I kneaded the ingredients carefully and then I left the dough for 30 minutes and I added:
26 g salt
I kneaded for 10 minutes or so (I love kneading a large amount of dough) and then I covered the bowl with the dough and I put it to the refrigerator. It was 4 PM. Next day, about 9AM I removed the dough from the refrigerator. It looked very well. I degassed and divided the dough into 6 equal parts and pre-shaped them into batons. I brought them back to refrigerator for another 4 hours. 

Proofed batons

Then I flattened each baton and stuffed it with dried mango slices (170g). I proofed them at a room temperature for 1 hour and 40 minutes (time for heating the oven to 500F with  two baking stones inside, included).


I baked the batons with steam at 480 F for 20 minutes.

Sourdough Leaf

Submitting toYeastspotting.

Soaker:
50 g whole kamut flour
50 g spelt flour
50 g whole teff flour
50 g whole buckwheat flour
50 g whole amaranth flour
250 g hot water
Mix and set aside for  at least12 hours.

Sourdough Starter:
145 g  rye sourdough, refreshed overnight
145 g water
145 g stone ground rye flour
Let ferment for 6-8 hours.

Cranberries:
227 g dried cranberries
hot water (enough to cover the fruit)
173 g whole wheat flour
20 g salt
Soak the cranberries in hot water for 6-8 hours. Drain and combine with the flour and salt.


Final dough:
all of the starter and soaker
478 g water
750 g whole wheat flour
In a large mixing bowl combine the water, starter and soaker. Add the flour and knead the dough. Autolyse for 1 hour.
Then add the cranberries and work them through the dough*. Set aside for 1 hour. Stretch and fold the dough. Let sit for another hour. S&F again and let rest for 1 hour. Remove the dough from the mixing bowl and let relax for 20 minutes. Shape the loaf and cut  the shaped loaf deeply with chef shears.

Let proof for 2 hours and then preheat your oven to 500F. Bake in steamed oven for 20 minutes at 480F, for another 20 minutes at 450F and for 10 minutes at 400F.

Rye and Teff Loaf

Soaker:
134 g sunflower seeds
244 g hot water
Let cool and refrigerate for 7-12 hours.

Final dough:
all of the soaker
390 g whole rye sourdough
541 g water
750 g  rye flour (dark, stone ground)
200 g organic whole teff flour
94 g altus (  slice of old bread, soaked in hot water, mashed and drained)
Combine the ingredients and set aside for 1 hour. Add:
21 g salt and set aside for 2 hours.
Put the dough into your dutch oven. Top with white and black sesame seeds and multi grain cereal. Let proof for 2 hours.
Baking:
at 495F for 20 minutes, covered with a  lid
at 470F for 30 minutes, without lid.

Submitting toYeastspotting

Loaves with Teff Flour in Sourdough Starter

Submitting toYeastspotting

Sourdough Starter:
200 g  mature whole rye sourdough
250 g teff flour
400 g water
Let ferment for 6 hours.

Final dough:

all of the starter

637 g water

1300 g whole wheat flour

Autolyse the dough for 20 minutes. Add:

22 g salt. Knead the dough and set aside for 1h30minutes. Degas the dough and let ferment for another 90 minutes. Divide the dough. Preshape and set aside for 20 minutes.

Shape the loaves and refrigerate for overnight retarding (up to12 hours).

In the morning preheat your oven to 500F. Remove the loaves from refrigerator. 

Baking:

for 15 minutes at 500F

for 25 minutes at 460F.