It is an »old world« style bread that contains no commercial yeast. (function( timeout ) { FERMENTATION OR RISING PERIOD: During the 8 to 10 hours, the desem dough may scarcely rise up-this is quite normal. Now the dough is ready to shape. Required fields are marked *, Suskaičiuok!

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. Now the dough is ready to shape.
Even though your bread wont be that light yet, its flavor will be wonderful. },

We cover everything. Adter you finish kneading, the surface should be smooth and shiny, slightly sticky to the touch. As you turn and round the loaf the foot should not become a cavern. Turn the douh out onto the kneading surface, top down, and gently press to deflate it. Set the dough in a bowl large enough to allow it to expand slightly-about a 4 quart capacity will do. 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). Click here to learn more. 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. Turn the dough ball over on its side and rotate it while pressing on the bottom half to make a teardrop shape.

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. stir the salt into the flour. during this next stage, the surface will lose its shine and stickiness and become dry to the touch.

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. during this next stage, the surface will lose its shine and stickiness and become dry to the touch. This is ripe dough. Mix with the water and desem, adding additioal water or flour as necessary to make a slightly stiff dough.

Even though your bread wont be that light yet, its flavor will be wonderful.
As you turn and round the loaf the foot should not become a cavern.

You can now gauge how much time you need by evaluating the doughfor ripeness as described above. You will want to bake bread after the first week to get an idea how your desem is doing.

Ingrients & Directions. You can now gauge how much time you need by evaluating the doughfor ripeness as described above.

Mar 18, 2013 - I have long been interested in using a desem bread starter. This is ripe dough. Lorem ipsum dolor sit amet, consectetur adipiscing elit. stir the salt into the flour.

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Turn the douh out onto the kneading surface, top down, and gently press to deflate it. Set the dough in a bowl large enough to allow it to expand slightly-about a 4 quart capacity will do. Continue until the dough becomes stretchy and strong. I have been meaning to make a Flemish Desem for years. 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.To be continued in next message.

Adter you finish kneading, the surface should be smooth and shiny, slightly sticky to the touch. Now the dough is ready to shape.

display: none !important; Fold the dough upwards in 4 or more parts to center sealing in the “petals” with the heel of your hand. Mix with the water and desem, adding additioal water or flour as necessary to make a slightly stiff dough. 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.

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.

The dough has now finished its cool fermentation and is ready for its warm final rise. allow a few minutes before you make the final adjustment of consistency. .

Please reload CAPTCHA. When the desem is very young it doesn't have nearly the power that it will later on, and so at first you will need longer fermentation time and a larger portion of the desem than you will need later on. MIXING THE DOUGH: Soften the desem in the 1⅓ cups of water.

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