teff croissants
I read in Modern Baking the other day about teff croissants. What is teff? It’s an African flour made from a very tiny grain only grown in Africa. It only comes in the whole grain variety because of its small size. I studied the formula and found I could make it here at school. I went in search of teff flour. Where does one find teff flour in Chicago? I found it at an Ethiopian grocery up on Sheridan Road. The owner of the store was very nice and inviting. He showed me how they use teff at their store. They make the traditional Ethiopian flatbread, injera.
He told me his injera was the best in the city. I will say it was quite good. I purchased the teff flour and was off to make croissants. I tried the dough yesterday and it was quite tough from the formula I used. I added a bit of milk to loosen the dough. The formula didn’t say to ferment the dough overnight but I did anyway. The extra fermentation really helped. I rolled the beurrage in this morning and the dough was very soft and pliable. I performed three turns on the dough. Tomorrow, I will bake the croissants.
