MAKE THE PREFERMENT

1. Mix all the ingredients the night before (you will prepare the dough in the morning)

THE MIXING METHOD

1. In a glass or plastic bowl, combine the water, psyllium husk flakes, honey, and extra virgin olive oil. Mix well and set it on the side. Once the psyllium husks absorb the water, this mixture will have a jelly-like texture (it needs about 5 minutes).
2. In the meantime, mix all the dry ingredients in a glass bowl.
3. Now add the preferment to the psyllium husk jelly. Mix well with a spatula or wooden spoon. Add 10 grams of water to the preferment jar, shake to clean all the paste left on the walls, and add it to the mix. 
4. Add the preferment jelly mixture to the dry ingredients bowl, incorporate as much as possible with a spatula or wooden spoon, then start mixing with your hand. Mix well until the dough is homogeneous and has no lumps. The dough is soft and sticky. If you feel your dough is too hard, you can add extra 10 grams of water.
5. Now you can start mixing with the silicone or plastic dough scraper, scraping the dough from the sides of the bowl, and folding it into the center. Rotate the bowl and repeat with the same movement for about 1 minute. If you need help with this step, please watch the video from the sorghum and millet bread recipe linked in the post above. 
6. Cover the bowl with a plastic cover, then wrap in two extra big plastic bags and tighten the bags. From now on, the fermentation starts. I keep my bowl on the kitchen counter. Ideally, it needs a place where the temperature stays constant throughout the process.

BULK FERMENTATION

1. Let it ferment for 1 to 2 hours, depending on the temperature and humidity in your house. At about 20 degrees Celcius (68 degrees Fahrenheit), it can take 2 hours. If it’s hotter than that, the time will decrease. At about 72-74 degrees Fahrenheit, my bulk fermentation takes about 1 hour. When teff is involved, the dough might ferment faster, so keep an eye on it at the 45 minutes mark.

SHAPING THE DOUGH

1. Gently invert the dough on a working surface, dusted with just a tiny bit of flour. Gently lift one-third of the dough and fold it on top of itself. Then fold it one more time, so now what was on the bottom on the working surface is on the top. Seal and shape the dough as seen in the bread-making video linked in the above post (the second video).

PROOFING THE DOUGH

1. Dust your proofing basket liner (or towel) with flour. Now that the dough is sealed and shaped, gently transfer it to the proofing basket with the sealed side up. Dust the top with flour, and cover with plastic wrap or wrap it in a towel. Because my house is pretty dry, I spray a little bit of water on the towel. I cover it in plastic wrap, and then in two plastic bags that I tight very well. Again, you might not need these extra steps in your house. The proofing time will about the same as the bulk fermentation. At 72-74F, it might be around 1h. Whenever I use teff flour in my bread, fermentation time, in general, tends to lower.
2. When you start the proofing, you can preheat the oven at 250C/480F. Prepare a baking sheet (I use the one provided with the oven) by lining it with parchment paper. No need to preheat it, but you can try both ways and see what you like best. 
3. Make sure you have about 150g of hot water (you can use normal tap water) and another small baking dish where you will add the hot water (the first 20 minutes of the baking will be done using steam). 

FINAL SHAPING AND TRANSFERRING TO THE OVEN

1. When the dough is proofed, gently invert the dough from the basket to the middle of the baking sheet covered in parchment paper. 
2. Dust the dough with sorghum or millet flour and gently spread it on the surface of the dough with your palm. 
3. Put the smaller baking dish into the oven to preheat it before you add the hot water to it).
4. With the help of a dough scraper, cut the dough into 8 equal parts (first halves, then quarters, then each quarter into two parts). Separate the 8 triangles and insert the baking sheet into the hot oven. This is also the time when you add the hot water to the preheated small baking dish/tray. 
5. Close the door, lower the heat to 240C/460F and bake for 20 minutes with steam. 
6. After 20 minutes, remove the small tray from the oven (the water has probably evaporated by now), and turn the heat down to 230C/450F. Bake for 35 more minutes. 
7. Remove the baking tray from the oven, transfer the bread rolls to a cooling rack and let them cool for at least 2 hours before slicing/eating.