Playing Around with Teff Flour for Teff Bread

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I was able to pick up some Teff flour on discount at the store. The flour is still fresh, so I think the store just wanted to discontinue it. Which means I’ll have to find it elsewhere when I need to purchase some more.

According to the internet, Teff is a seed not a grain and if that leaves you scratching your head, read here: Difference between Seeds and Grains. That is not the only article, just Google it for more information, it is quite fascinating actually.

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Teff can be traced back to Ethiopia: Origins of Teff and is most often used in their national flat bread called Injera which is a fermented bread. Some of the bakers and I are planning on trying our hand at Injera. I will do a post on it once I get that far.

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I have several people in my life who have been after me to make some gluten free bread, but I wanted to start with a hybrid bread. So I made a white loaf with about 21% (by flour weight) as Teff flour. It is 68% hydration but felt like 78% or even 88% as it was slack when I worked with it. Dough with Teff in it has an amazing feel, it is rubbery and acted somewhat like playing with corn starch when you mix it with water. Not exactly, but it reminded me of that. I would make it again just to play with it!! Ha!

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The finished crumb has an interesting aroma and the color of the crumb is brownish purplish.  I found myself liking it more the more I ate it. It was really good.

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Because it was so slack and did not absorb the water like a regular wheat flour, it spread and was very stuck to my banneton, which may have contributed to how flattish it ended up being. Nonetheless it surprised me by popping pretty well in the oven, after looking like a pancake on the peel. Anyway, I uploaded six short videos on Youtube if anyone is interested in playing with Teff. If your kiddos get a hold of the dough, you might find it squooshed out in shaped on the floor or put through a playdo extruder!

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We will all keep in mind and prayer our French bakers who are suffering trauma at this time.

Teresa

.My memoir, “Reach for Joy” is causing a stir, see it here: http://www.reach4joy.com  although available now,  it is officially launching November 26th and will be available as a free e-book download on Nov 26, 27 and 28th. So mark your calendar and if you have a minute, a review on Amazon will be much appreciated. Thank you!

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    northwestsourdough

    Teresa L Greenway – Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

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