How I do Desem…

I had several emails asking me how I do my Desem bread, technique, recipe etc. So here goes…

I have been keeping an 80% hydration Desem in a bowl in the refrigerator. It has been easier to feed, and easier to use.

80% hydration dough

 80% hydration just means approximately twice the amount of flour to water ratio. Like a cup of flour and 1/2 cup of water etc. Or for every five ounces of flour/ four ounces of water. Anyway, I take out one and one half cups of active 80% Desem which was fed the day before and make a preferment the night before I am going to bake. Preferment:

  • 1 - 1/2 cup 80% hydration active Desem starter - 13.5 oz
  • 1 - 1/2 cups water room temperature - 12 oz
  • 3 cups organic Whole Wheat flour aged at least one week 13.5 oz

Desem preferment after mixing:

preferment after mixing

Desem preferment the next morning:

preferment next morning

Mix together the preferment ingredients, cover and let ferment overnight at room temperature. Next morning add the preferment mixture to your dough mixer and add:

  • 2 cups water room temperature - 16 oz
  • 4 teaspoons Kosher salt - .8 oz
  • Turn the mixer on low and add 6 cups whole wheat flour - 27 oz
  • After the dough is mixed turn off your mixer and let the dough rest (autolyse) for ten - 15 minutes.

Desem right after mixing:

desem after mixing

After autolyse, turn the mixer on low and let it knead the dough for about 7 minutes. If you notice the dough tearing as it kneads, turn off the mixer no matter how long it has been mixing.

Desem dough after autolyse and 7 minutes of mixing:

Desem dough after kneading

 Let the dough proof 4 - 5 hours or when about doubled. Then stir down dough, pour it out and shape loaves.

dough

desem loaves shaped

I made two loaves a little over 2.5 lbs each. I then let the dough proof about 2 - 2.5 hours. When ready bake in a preheated oven at 425 degrees for about 30 minutes, slashing and steaming and turning loaf halfway, as usual.( I have been slashing, spraying my loaves once, and then covering the dough with a roasting lid for the first ten minutes, as it is easiest and seems to give great results).

First Desem loaf:

first loaf

Second Desem loaf:

second loaf

Both loaves

Here is the crumb from the first loaf:

crumb

So there you have it, recipe, technique and all !  Once you taste a loaf of Desem, you will go back to baking it over and over, it is that good, and addicting!

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Published in: on March 17, 2007 at 2:33 pm

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2 Comments Leave a comment.

  1. On March 19, 2007 at 7:38 am Deepa Said:

    Hi Teresa
    I have been baking with the desem starter I got from you. I have been getting pretty good loaves but nothing like your pictures. Your breads look awesome and thanks for all the detailed explanation and pictures. Your posts are a huge help and inspiration. These are the questions that I still need some answers to, hope you can help me.
    1. How often do you feed your desem?
    2. If I feed it once a week, should I feed the previous day of baking, remove the desem and make a preferment the night before the baking day? Is it like 2 builds before mixing up the dough?
    3. When I take out the desem from the fridge and mix flour and water, should I ripen the whole thing 12-14hrs at room temp. before returning 1/3rd to the container with ww flour and to the fridge again?
    4. Is a hot and humid proofing necessary?
    5. What is the best method of baking for the desem? How does it differ from the usual sourdough baking?
    6. And finally my desem looks a lot stiffer than yours eventhough I use about the same hydration. How stiff or loose should my dough be?

    Thanks in advance for any help.
    Deepa.

  2. On February 7, 2008 at 1:59 pm Jeremy Said:

    Theresa,
    You must go metric! : )

    Jeremy

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