#71  
Old 03-08-2013, 12:13 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: My journey to prefect Hearth Bread

I had never tasted teff until I went to SFBI and Frank Sally was practicing for the World's in France making the same breads day after day and two of them were high teff. I didn't particularly like the high teff bread but ten % range is (I think) really nice. I think Frank's bread was 33% teff (If bread flour was 100%, teff was I think 50%. For me that was too much and it made the bread heavy. But it did well at the worlds! So...

You could use it as seeds but I suspect you get more flavor with flour. Try it and let me know what you think!

At 10%, even with almost pure AP I got very good crumb. It toasts well. Nice texture!

More soon!
Jay
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