The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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varda

Sometimes good things are right in front of you, or a bit off to the right under "Also on the Fresh Loaf."   The other day I was nosing around, when I clicked through an image that had intrigued me for awhile, and discovered JMonkey's version of a desem whole wheat loaf.   Reading through it, it all seemed so simple, even though Desem has lurked in my brain as something very strange and mysterious.    So I took a dab of my ordinary white starter and built it up over three feedings with fresh milled whole wheat, at low hydration, and matured in a cool but not cold environment.    Then made a loaf, roughly following JMonkey's numbers, but not his times (I followed the dough's times which were different.)    As I have no cloche, I baked for the first time in a year or more in my dutch oven.    I find it difficult to get the dough in the DO gently enough, and manhandled it a bit in the process (just like JMonkey apparently.)   Since I was never able to manage a preheated DO without burning myself, this time I placed the dough into an unheated DO and then into a preheated oven.  

The aroma of the dough while fermenting was strong yet strangely sweet and very pleasant.   The finished loaf didn't come out looking anything like JMonkey's and of course I have no idea if I captured his taste either.   

I will say that this bread makes for very hearty eating.   I just had a slice, and don't know if I'll have room for dinner.   The bread itself is almost overwhelmingly whole wheaty to my taste, but seems very much the staff of life.  

I know, particularly in light of Eric's untimely passing,  that bakers come and go on this site.   I believe that I started participating on this site some time after JMonkey stopped contributing.   Yet here he has taught me about desem and I appreciate his help.    Of course I wouldn't even have been aware of this type of bread had it not been for Phil's wonderful baking efforts

Formula and method:

Seed hydration

71%

     

 

KAAP

95%

     

 

Whole Rye

5%

     

 

      

 

  

5:00 PM

4:00 PM

4:00 PM

10:00 AM

 

 

Seed

16

     

 

KAAP

9

   

9

 

 

Whole Rye

0

   

0

 

 

Whole Wheat

 

25

50

150

225

 

 

Water

7

14

30

90

141

60%

 

     

375

 

 

 

Final

Starter

Total

Percent

  

 

KAAP

0

9

9

1%

  

 

Whole Rye

0

0

1

0%

  

 

Whole Wheat

500

225

725

99%

  

 

Water

410

141

551

75%

  

 

Salt

13

 

13

1.8%

  

 

Starter

375

  

32%

  

 

   

1298

   

 

 

Used freshly milled medium course flour to feed starter

    

Used garage and just inside garage door to mature starter

  

 

Temp varied from 42 to 62F

     

 

       

 

Grind wheat berries at fine.

     

 

Mix flour and 350g water and autolyse for 1 hour

   

 

Mix in salt, starter, and rest of water

    

 

Mix for 40 minutes at speed 1 in compact Bosch

   

 

Rest 15 minutes

     

 

S&F on counter

     

 

BF 30 minutes, S&F on counter

    

 

BF 30 minutes, S&F on counter

    

 

Shape into boule and place in brotform with floured paper napkin at base

 

 

Proof 1 hour 15 minutes

     

 

Spray top, slash and place in Dutch Oven

    

 

Bake in preheated oven (cold covered DO) at 450F for 40 minutes

 

 

top on, 18 minutes with top off.

    

 

              

 

 

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