You will need Laurel’s Kitchen Bread Book and a good supply of fresh organic Whole Wheat flour plus some really good water and a cool place in your house. Measure the temperature of the starter with an instant read thermometer, then measure the temperature of the flour (since mine's coming right out of the grinder, it's usually close to 100 degrees!). If you enjoyed this article, please consider becoming my patron via Patreon. Try to get as much flour mixed into it as you can, so it comes away from your fingers. In the meantime, heat up the oven and your heavy enamelled cast iron pot with the plastic knob removed (lest you melt it off) in a 450°F / 225°C oven for at least 30 minutes before the baking time. Add the salt and then add the flour. Have you considered a small dorm fridge for your starter? And there are so many other wonderful breads to make in the meantime! As you can see, I needed to allow the dough to proof longer. Cut it in quarters. You've improved on an already sensational recipe. I made this dough from the preferment of the starter from the night before. That's an interesting idea. ^_^. Your kindness will help me support this site and my family. 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. 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. The result is a lovely loaf. I have not made this one in a while myself but you reminded me it may be time to start up a desem starter (no pun intended)_. I usually end up with a rip in my breads when I've incorporated too much fiber, though, so you might consider as your first remedy the addition of gluten flour, or kneading a bit. Seems waxy, somehow, to my taste. Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Add the salt and then add the flour. The water should be around 100 °F (38 °C). Voila! Overnight Sourdough – Super Sticky Dough – Awesome Bread! Looks like a great, open crumb for whole wheat, and the flavor profile sounds divine- nicely done! It is supposed to keep the top crust from separating from the rest of the loaf. My summer Desem stored at 35 F and then built to full strength on a 82 F counter is even more sour than my rye sour and that is the way we like it. Opinions? JustHungry.com. Get, "Make Your Own Sourdough Starter" FREE! ©2003 - This site is powered by Drupal. You've inspired many Fresh Loaf Bakers. Links to products on this site are most likely affiliate links. I did something similar six or seven year ago with tanks of water and aquarium heaters in an attempt to do a three-stage Detmolder rye, similar to this fellow. 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. 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. Here is the dough proofed and ready to shape: I shaped the dough like a regular loaf where you fold over the ends and then fold over lengthwise, pinching the dough together with the heel of your hand. 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/. Ingredients: 4 1/2 C flour 2 tsp salt 1 3/4 C desem starter 1 3/4 C water ideally, a clay baking dish, but definitely a dish with a lid Stir until it comes together into a mass. If you're using a baking stone or a cookie sheet, try 450 for 35-40 minutes. 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. This might alleviate some of the pressure from inside, to give you a bit of a planned gap, rather than a random one. 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 often time this by how long it takes to make a pot of oatmeal or a batch of pancakes, because I usually start making this bread while I'm preparing breakfast. | Powered by WordPress, Find us on Facebook at: Perfect Sourdough. Any type of wheat flour (except for self-rising) is fine. Copyright text 2017 by Northwest Sourdough. Where do I find the recipe for the desem starter? Add the flour, 1 cup at a time, stirring after each addition. Feed your starter just the same as yesterday: mix 1 cup flour and 1/2 cup water and knead it together with the starter. I love and respect Laurel Robertson to high heaven, but there's really no need to do 300 strokes. Looks like you achieved a nice open crumb and a chewy crust. Thanks! 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. Just a little bit sour, with a creamy texture and a nutty, sightly sweet flavor. Let it rise for about 90 minutes. I've never made a desem or any SD 100% ww and am growing curiouser and curiouser about how SD+WW flavors mesh, or (as some feel) collide. First time I've had the choice. I try to get the dough temperature to about 70-75 degrees F if I'm thinking about it. If you've already got a starter, just feed it with whole wheat at 50% hydration (thereabouts) and store it in a place where the temperature stays in the 40s or 50s. 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. I didn’t put any malt in the dough at all for the first batch but the fermenting of the Whole Wheat made the dough taste like malt, especially when toasted. One of my favorite loaves. I must say we're delighted with the results. Here's what the loaf looked like out of the oven: Combine the starter and the water, and mash them up together until it's nice and mushy. Ideally, you want the starter at about 50 degrees F. Feed it a couple of times that way at that temp, and you should be ready to go. It turns out a quite light, crispy-crust, delicious loaf. The dough should be shaggy and soft, but not quite sticky. Nothing like bread from a nut with a grinder :). Let stand 10 minutes. :^) breadsong. This is why Desem remains a winter bread for me, because only then can I rely on my garage to remain within that temperature range. Join my baking classes at: https://tinyurl.com/nbe3ejd. Ingredients. Though I must say that the ripped part has a really nice, crispy/chewy texture. The pumpkin feta tarte is going to be on the menu for my family this very weekend. Push it through with your fingers as before. The Fresh Loaf is not responsible for community member content. Once the dough has sat for long enough, I knead for 3-4 minutes, let it rest for another 5 minutes or so, and then knead again for another couple of minutes. Great looking loaf of bread. Desem bread is a favorite of mine, in no small part because I can only make it in the winter. This should also provide you with a higher rise, somewhat, due to the delay in formation of the top crust. It should form a rather wet and soggy ball in the bowl. Maybe from a yard sale? Thanks for doing all the leg work with this adaptation. The crumb was pretty nice although a little dense: If you want to experiment with Desem and don’t want to wait the two weeks for the starter to get going and then another month for it to gain strength, I have a limited amount of Desem for sale on my website. - your explanation of what a desem loaf is, the process to make it, and the resulting flavor.It looks just beautiful, and given our cooler temperatures I should give this one a try.Many thanks! 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). 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. In a week, add a drizzle of water and add just enough flour to return it to a dough state. Stir until it comes together into a mass. 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.