Does anyone make desem and if so, do you have any photos, especially of the crumb that you could post here? I read the version of the technique and recipe in the Laurel's Kitchen Bread Book and I'm intrigued, but not sure it is worth all the effort for me to try it. I would like to see what it looks like, and what those of you who have tasted it think of it - what other types of bread is it comparable to? Is it heavy and dense or light and open? Tough and chewy or tender and crispy?   Thanks...