This is a handsome bread that displays three beautiful scores, reminiscent of tree branches. The exterior makes for a wonderful, strong, crusty crust. The interior is moist with little holes where air pockets rose in the dough. The flavor is slightly tangy from the starter, and the combination of all the flours with the flax meal is delightfully earthy and addictive.
MAKES 1 MEDIUM LOAF
PRODUCTION LEVAIN
¼ cup Mother Wild Starter (this page)
1 cup teff flour
½ cup plus 2 tablespoons room temperature filtered water
DOUGH
1 cup teff flour
½ cup millet flour
½ cup flax meal
¼ cup brown rice flour
¼ cup tapioca flour
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon sea salt
¾ cup room temperature filtered water
1. To make the production levain, combine the wild starter with the teff flour and water in a medium glass bowl. Let rest, uncovered or covered with a linen cloth, for about 4 hours. When the levain shows bubbly, yeasty activity, it is ready to mix with the remaining ingredients.
2. Preheat the oven to 450 degrees F and place a water bath on the bottom rack or the oven floor. Lightly grease a sheet pan or line with parchment paper.
3. To make the dough, in a large mixing bowl, combine the production levain with the teff flour, millet flour, flax meal, brown rice flour, tapioca flour, olive oil, maple syrup, salt, and water. Mix well until a soft dough has formed.
4. Turn out the dough onto a work surface dusted with teff flour and gently form into a round boule shape. Transfer the boule to the prepared pan and score with 3 curved lines stemming from one point, each about ⅛ inch deep. Bake for 10 minutes. Decrease the oven temperature to 425 degrees F and bake for an additional 40 minutes, until golden brown and crusty.