Monday, April 14, 2014

Arabic bread with sourdough and Teff flakes porridge.

Using this simple recipe for explaining briefly how I use the porridge of flour or flakes of Teff, in my dough.
This version of Arabic bread has a different color than usual, in fact this is mainly due to the presence of teff in the dough.

These are the ingredients:
Wheat flour type 2 (stone-ground) 0,510 kg (17.99 oz)
Einkorn flour (stone ground) 0,315 kg (11.11 oz)
Cornmeal "fioretto" 0,175 kg (6.17 oz)
Porridge flakes Teff * 0,280 kg (9.88 oz)
Water 0,550 kg (19.40 oz)
Sourdough solid (or surplus) 0,330 kg (11.64 oz)
Salt 0,022 kg (0.77 oz)
Malt or sugar 0,015 kg (0.53oz)

(*) To make the porridge of flakes of Teff, boil 0,270 kg water with 0,070 kg of flakes of Teff just for a few minutes.


I suggest to start preparing the porridge of flakes of teff at least 3/4 hours before starting to knead, to ensure that when you add it to the mixture has a temperature that does not exceed room temperature. 

If you are using sourdough, refresh and wait for the doubling, however if you use oversupply, proceed as follows:
Dissolve the sourdough surplus in the water warmed with the addition of malt. Slowly add the flour mix and knead to absorb all the water, then add the teff flakes porridge and salt at last. 
Knead until the dough is sufficiently strung and elastic.
Put the dough in a bowl with high sides, greased with olive oil, and let stand for about 2 hours. Run a series of 3-ply and place in greased bowl to aim for another hour or so.
Divide the dough into portions of approximately 0,130 kg (4.58 oz) each and make balls. Let them rest for another 30 minutes, then spread with a rolling pin to obtain a thickness of not more than 1 cm(0.39 in).

Let rise covered with plastic wrap (I let them rise overnight). Turn over before you put in the preheated oven, then bake at 200-220 ° C(390- 430 °F). Just will swell and begin to brown they are cooked.
Arabic bread with Teff flakes porridge.