As for wheat, if I have a choice, I go with hard red spring wheat. We also got a random rip but, then again, I didn't poke any holes in, the rip was small and to the side and I like seeing the desem express itself 'creatively', so I won't be seeking to address this. Links to products on this site are most likely affiliate links. I wasn’t satisfied with it though, so I also slashed and then I baked the loafs at 450 degrees for five minutes, spraying several times, and turned the oven down to 400 degrees and baked another 40 minutes, turning halfway. If you're not (and your partner or spouse probably thanks you for it) you'll be using store-bought whole wheat flour, which is dryer, so you may want to add some more water, maybe as much as 50 grams. I used 2 cups of Desem prefermented from the night before and followed pretty much the same schedule as the last Desem dough, four hours bulk ferment and two hours proofing. It turns out a quite light, crispy-crust, delicious loaf. Stir until it comes together into a mass. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. I started with about 3.5 lbs of dough: This doesn’t look like over 3 lbs of dough , but it was. The result is a lovely loaf. -  Designed by Thrive Themes Ingredients. I use soft white winter wheat all the time, though, for quickbreads. Also, you might be developing the rip because you're forming the top crust too quickly, due to the heat. What's your garage buckets, and this desem, got? I've gotten into a bit of a bread rut, doing mainly whole wheat sandwich bread and 60% whole wheat sourdough loaves. If you have a good mature desem to start with, this will happen reliably. Jeffrey Hammelman has a good trick for this. Opinions? Mailorder merchants that ship Japanese goods worldwide, 1 3/4 cups of fully mature desem, containing 2 cups (120g) of flour, 2 1/4 cups of unchlorinated (bottled or filtered) cold water, 4 cups (480g) fresh, organic whole wheat flour (the same flour with which you made the desem starter). Looks like you achieved a nice open crumb and a chewy crust. In a large bowl, preferably glass or ceramic, cut the desem into little pieces, and mix in with the water and salt. Steaming the oven is also nice, if your oven steams well and you don't mind the risk of  damaging or ruining your appliance (ask me how I know there's a risk). I am in awe. Perhaps it's the different ratio of desem to flour and the wetter crust but we did prefer this to the mature desem recipe in the book in last night's side by side comparison test. One of these quarters is the starter you’ll keep for future baking. Nice looking loaf JM. If you don't have a scale, use approximately 1/2 cup flour and 1/4 cup warm water. You might try placing the casserole dish in the oven to pre-warm without the top lid, so that you're not getting the full radiant heat, and are insulating the top from the blasting heat by having the cold lid on top. You've inspired many Fresh Loaf Bakers. My last two batches of Desem were pretty different. Add 30 grams each of flour and warm water to your container and mix vigorously. Really nice bread. This should also provide you with a higher rise, somewhat, due to the delay in formation of the top crust. ©2003 - I must say we're delighted with the results. Desem is fascinating, especially for those who love Whole Wheat breads. The dough was then placed in the warm oven ( I turned on the oven to 200 degrees long enough to warm up the baking stone and then turned the oven off and kept it cracked open) and covered with a wet tea towel to keep it humid: I proofed it for two hours, taking the dough out of the oven after one hour so I could heat the oven and placing the dough on a rack on top of the warm oven with the dough still covered. Let stand 10 minutes. Lovely Baking! Click on the picture of the Desem bread and it will take you to another page that tells more about the Desem starter and what you need. Great looking loaf of bread. This might alleviate some of the pressure from inside, to give you a bit of a planned gap, rather than a random one. First time I've had the choice. Bake for 30 minutes, then remove the lid, lower the heat to 350°F / 175°C (this differs from the original recipe) and bake for an additional 30 minutes. I try to get the dough temperature to about 70-75 degrees F if I'm thinking about it. Make ready a clean, non-terry kitchen towel by sprinkling it rather thickly with whole wheat flour. I had been using a strain that I started using water but this smells so much better, plus it’s an old starter. Cover the bowl with plastic film, leaving a small gap so that air can get in. Punch the dough down and leave it to re-rise for another 1-2 hours. Whole wheat starter at 50% hydration: 225 grams; Water: 275 grams; Salt: 10 grams; Whole wheat flour: 350 grams; Combine the starter and the water, and mash them up together until it's nice and mushy. Thanks for doing all the leg work with this adaptation. The other three pieces are the beginning of your first loaf of bread. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. 3 cups organic Whole Wheat flour aged at least one week 13.5 oz Next I decided to try to use my Desem starter to bake up some lighter bread made with 1/2 bread flour. It should form a rather wet and soggy ball in the bowl. I think with the added bread flour, I needed not only to let the dough raise longer but maybe at room temperature instead of in a very warm oven. In a week, add a drizzle of water and add just enough flour to return it to a dough state. I'd guess that you're getting it because you don't have sufficient gluten content in the flour, or that you're not developing the gluten enough because you're not kneading it. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. About as simple a process as there is and such a handsome result. The Fresh Loaf is not responsible for community member content. Join my baking classes at: https://tinyurl.com/nbe3ejd. Have you considered a small dorm fridge for your starter? JustHungry.com. http://www.thefreshloaf.com/node/4737/finally-100-whole-grain-hearth-bread-i039m-proud, New Year's Light Rye, Rye Bagels and Raviolis, Flaxseed Rye, Ciabatta, Potato Pizza with a Poolish for Crust and Two Bulbous Colombias, 40% Rye with Caraway to accompany Chicken Soup with Ginger & Dill, Poolish baguettes and a flying sourdough round, The Easiest German-style Spelt Recipe, Ever, Peter Reinhart's Sprouted Whole Wheat Bread. So while I'm here:  I was in a shop yesterday that carried both hard red spring and hard red winter wheat grain in bulk. The Desem starter is now very stable and reliable so I thought I might try experimenting with it a bit. I'm really not an expert on sourdough starters, but there is a terrific site that has a very enthusiastic community of 'artisan' type bread bakers, where I'm sure you'll get good advice: http://www.thefreshloaf.com/. It is supposed to keep the top crust from separating from the rest of the loaf. I love and respect Laurel Robertson to high heaven, but there's really no need to do 300 strokes. Stir around, squishing the little bits of dough, until the desem completely melts into the water, making a uniform liquid. Then, I shape  the loaf and proof it for two hours in a cooler with the bread on an upturned cereal bowl and a cup or two of hot water thrown into the bottom. In my kitchen, the starter's cold and the flour's pretty warm, so if the water feels lukewarm or just an eesny-weensy bit warm, I figure it's good enough. Maybe from a yard sale? I have been struggling with 100% whole grain loaves, so this makes me appreciate your accomplishment all the more. Is there anything I should know about the care and feeding using skim milk? I then placed the dough into loaf pans: The dough felt proofed enough, so I poked a couple of holes into the top as suggested in Laurel’s Bread Book. But it's also beloved because it was one of the first sourdoughs I ever made, and because it comes from The Laurel's Kitchen Bread Book, a book that, though it is not without its flaws, is still a book that I love dearly and continue to bake from several times a month. It will be sent as a small piece of dough ball at a very low hydration so it won’t raise while enroute. If you enjoyed this article, please consider becoming my patron via Patreon. Seems waxy, somehow, to my taste. Copyright text 2017 by Northwest Sourdough. Thanks! I've done it that way, but I've found it's not really necessary. Save my name, email, and website in this browser for the next time I comment. Add the salt and then add the flour. Ultimately, though I love Desem bread, I think part of its charm for me is its seasonal nature. Immediately put the lid back on and the pot into the oven. I'm just not that kind of baker! Take the dough out and sort of knead/round it out - it will be very sticky, but you want a sort of cohesive ball, as detailed in the original No Knead Bread recipe. Take the heated pot carefully out of the oven, remove the lid and place on a secure heat-proof surface. Just a little bit sour, with a creamy texture and a nutty, sightly sweet flavor.

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