Adter you finish kneading, the surface should be smooth and shiny, slightly sticky to the touch. the dough should be softer than the desem itself but slightly stiffer than ordinary pan dough, so that when you squeeze it you don't have to strain, but you feel the muscles in your fingers working.Knead the dough well, about 20 minutes or 600 strokes by hand, about 10 minutes with a dough hook on slow speed. As you turn and round the loaf the foot should not become a cavern. This is ripe dough. timeout If convenient, deflate or punch the dough some time around the last hour or so; this invigorates the living organisms. As time passes and your desem grows stronger, you will shorten the rising time until finally it takes just 4 hours for the first cool part of its rise. You will want to bake bread after the first week to get an idea how your desem is doing. This gluten film will make the best top crust for your hearth loaves.Flatten the dough and cut it in half. Turn the dough ball over on its side and rotate it while pressing on the bottom half to make a teardrop shape.
You will want to bake bread after the first week to get an idea how your desem is doing. Measure Ingredient; 2¼ cup: Desem (contains 3 cups flour) 1⅓ cup: Unchlorinated water: 3 cups: Flour: 2½ teaspoon: Salt: Now for the first trial run. Please reload CAPTCHA. I’ve thought in the past about making a sourdough starter, but never have. Now for the first trial run. Flemish Desem Bread-baking Bread With A New Desem, Part 3. admin 2010-07-15. This website uses cookies to improve your experience. From The Laurel’s Kitchen Bread Book, A Guide to Whole-Grain Breadmaking MM format-Mary Riemerman, Your email address will not be published. FERMENTATION OR RISING PERIOD: During the 8 to 10 hours, the desem dough may scarcely rise up-this is quite normal. Likes! Time limit is exhausted. allow a few minutes before you make the final adjustment of consistency. stir the salt into the flour.

Flemish Desem Bread-making The Desem Starter, Part 2 + admin 2010-01-30. If convenient, deflate or punch the dough some time around the last hour or so; this invigorates the living organisms. Mix with the water and desem, adding additioal water or flour as necessary to make a slightly stiff dough. Notice that desem dough made with coarse flour feels dry to the touch when you first mix it up, but as kneading progresses, it begins to feel sticky; this is somewhat the opposite of what happens with ordinary doughs. Now for the first trial run. The dough has now finished its cool fermentation and is ready for its warm final rise. Then, turning the loaf right side up, with a repeated rhythmic motion that is at once downward, inward and rotating, smooth it into a perfect sphere with a little foot on the bottom. stir the salt into the flour. Continue until the dough becomes stretchy and strong. With the gluten film downwards, press the dough into flat circles about an inch thick. Your email address will not be published. . You will want to bake bread after the first week to get an idea how your desem is doing.
Notice that desem dough made with coarse flour feels dry to the touch when you first mix it up, but as kneading progresses, it begins to feel sticky; this is somewhat the opposite of what happens with ordinary doughs. Phil's recent blog on his Desem (See Honest bread - 100% whole-wheat desem bread and some country bread ), with his gorgeous photos and clear instructions, got me back on the job. Turn the loaf over to check the foot until you are sure of it. Required fields are marked *, Suskaičiuok! The starter used in this bread was originally cultured by the micro-organisms on the grain.

}. Notice that desem dough made with coarse flour feels dry to the touch when you first mix it up, but as kneading progresses, it begins to feel sticky; this is somewhat the opposite of what happens with ordinary doughs. Even though your bread wont be that light yet, its flavor will be wonderful.  =  From The Laurel's Kitchen Bread Book, A Guide to Whole-Grain Breadmaking MM format-Mary Riemerman Submitted By MARY RIEMERMAN On 05-13-95, Astray Recipes: Flemish desem bread-baking bread with a new desem, part 3, Flemish desem bread-baking bread with a new desem, part 4, Flemish desem bread-making the desem starter, part 2 +, Gee's flemish beef carbonade (pressure cooker). Then, turning the loaf right side up, with a repeated rhythmic motion that is at once downward, inward and rotating, smooth it into a perfect sphere with a little foot on the bottom. if ( notice ) Turn the douh out onto the kneading surface, top down, and gently press to deflate it. In our experience it is easy to underknead desem dough by hand, and easy to overknead it with a machine. Fold the dough upwards in 4 or more parts to center sealing in the “petals” with the heel of your hand. I actually started making a Desem starter once from scratch, but lacked the persistance to follow through. You can now gauge how much time you need by evaluating the doughfor ripeness as described above. With the gluten film downwards, press the dough into flat circles about an inch thick. 2 1/4 c Desem (contains 3 cups 3 c Flour-flour) 2 1/2 ts Salt 1 1/3 c Unchlorinated water . As time passes and your desem grows stronger, you will shorten the rising time until finally it takes just 4 hours for the first cool part of its rise. You will want to bake bread after the first week to get an idea how your desem is doing. .hide-if-no-js { Required fields are marked *.

Cover the top of the bowl with a platter or plastic, and set it in a draft-free place at cool room temperature, about 65 to 70 degrees for eight to ten hours. Adter you finish kneading, the surface should be smooth and shiny, slightly sticky to the touch. Count on El Paso Farmers’ Markets to introduce you to new and unique food. Turn the loaf over to check the foot until you are sure of it. stir the salt into the flour. Your email address will not be published. FERMENTATION OR RISING PERIOD: During the 8 to 10 hours, the desem dough may scarcely rise up-this is quite normal. ); This is ripe dough. }, FERMENTATION OR RISING PERIOD: During the 8 to 10 hours, the desem dough may scarcely rise up-this is quite normal. Food is home to 5,000+ of the web's best branded recipes! When done just right, the foot is made of a small amount of dough drawn down from the sides of the ball of dough and pressed together underneath by the edges of the palm and little fingers. Continue until the dough becomes stretchy and strong.

Continue until the dough becomes stretchy and strong. Ingrients & Directions. Even though your bread wont be that light yet, its flavor will be wonderful. I have been meaning to make a Flemish Desem for years. Click here to learn more. Now for the first trial run. Turn the dough ball over on its side and rotate it while pressing on the bottom half to make a teardrop shape. You will want to bake bread after the first week to get an idea how your desem is doing. setTimeout( As time passes and your desem grows stronger, you will shorten the rising time until finally it takes just 4 hours for the first cool part of its rise. Desem is the Flemish/Dutch name for naturally leavened bread. Flatten the dough and cut it in half. during this next stage, the surface will lose its shine and stickiness and become dry to the touch.

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