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Desembrot - "the most bread of the bread"

Desembrot - "the most bread of the bread"

Category: Sourdough bread
Desembrot - "the most bread of the bread"

Ingredients

Desem young (10 days old) 250 g
Flour psh. c / z freshly ground 125 g
Sprouted flour. wheat 125 g
Flour, 1 grade OK. 250 g
Warm water (30C) 300 ml
Salt 8 g
Optional:
Syrup 25 gr (1.5 tbsp. L)

Cooking method

  • Behind five years of bread-and-leavening experiments - and it never even occurred to me that there were still fundamental leavens that I don't know about!
  • But this leaven - desem - was described by those who are familiar with it as incredibly fragrant and non-acidic.
  • And yet, according to the famous bread guru in the Russian-language LiveJournal - Lyudmila-Mariana_aga, "... she gives a particularly great bread made from simple flour, especially sweet and fragrant ..."
  • And when I found out about Omer Hevert's wheat grain sourdough - and even especially for wheat-whole grain flour ... I caught fire as it was only when I got acquainted with the grape must sourdough.
  • And what a wonderful bread on desem! Breathe in and never forget its aroma ...
  • 1. On the 10th day of desem breeding, there is too much unnecessary yeast for further fermentation (250 grams of the most fragrant mass!).
  • And she's already good enough to try it out. And while she is young, I made her work a little easier - I took not only c / w flour + ground from sprouted wheat, but diluted it in half with lighter flour - 1st grade.
  • So, adhering to the opinion of famous bakers that c / z flour, and even more so, from sprouted grains - requires a dough method of kneading - we will make a dough:
  • crushed desem in 250 warm water with molasses (I like to add molasses, since it does not allow the bread to stale for a very long time), add 250 grams of flour (c / w and from sprouted and dried grains - such flour just requires an additional step - autolysis, which will happen in the dough), knead a very soft dough and leave it to rise for 12-18 hours at a temperature of 16-21C.
  • What I especially like about this leaven is that it, like me, loves coolness: ripening at 10-18C, and fermentation before kneading - 21C - this is just my room temperature.
  • 2. If the dough has grown 2.5 times during this time, it means that you can knead the main dough: add water and gradually add 1 grade flour.
  • Control the density of the dough according to your preferences. And do not overdo it with kneading, gluten in 50% of flour is rather weak.
  • At the very end, with the last addition of flour, add salt.
  • 3. On the advice of the chief desemist of the Belgian Omer Hevert, the dough, after a rather gentle kneading, must be folded twice every 45 minutes for the development of gluten. After the second folding, let it rest for 10-15 minutes, shape the bread blank and leave for proofing at 24 C for 1.5 hours (until doubled).
  • 4. Make cuts and place in an oven preheated to 220 C for 60 minutes. Steam oven. (I have a convection oven, so after 25 minutes I lower T to 180 C).
  • This really is the most-most of all wheat breads! Try and love like my family
  • Desembrot - "the most bread of the bread" Desembrot - "the most bread of the bread" Desembrot - "the most bread of the bread" Desembrot - "the most bread of the bread" Desembrot - "the most bread of the bread"

Note

On the Russian-speaking expanses of the Internet, only 2 people themselves worked and shared with us information about the desem: this is Lyudmila-Mariana_aga - she was the first and only one to translate and place - and not one! - and several articles about Desem (history, discoverers, types of desems!) And talked about her breeding experience (see her LJ).
All others only copied her posts.
Second Russian. Desemist - Sergei-register (type nickname in English). He gave us just a great master class on removing desem!
And that's why I don't post my experience separately on the subject of Sourdough: I don't consider it possible to copy-paste such a colossal work. Who wants detailed instructions - it is not difficult to look in LJ to Sergey-register (type nickname in English).
And since Lyudmila often closes and opens her LiveJournal, her articles can be found through the search engines in the archives and top lists.
I don't even have such words to express the full measure of my admiration and gratitude to these two Masters of Bread.
Just THANK them from the bottom of my heart!

Anna in the Forest
And to you, Irina, thank you very much !! ! Very inspiring and convincing!
Kokoschka
Nagira, Irina, well done! We have mastered such a complex process from my point of view !!!
lappl1
Nagira, Ira, work worthy of admiration and respect! And I managed to copy this material from Lyuda, and I signed up for Sergey, I read it all the time. But I haven't done it myself yet. I will definitely start doing it after Easter. Thanks for the great recipe! Bookmarked it!
NataliARH
Nagira, bread CLASS! there are more of us now
Albina
Irinalike a festive loaf of your bread
Uncle Sam
Thank you so much, Nagira, for the new knowledge!

I was almost sure that everything in baking was already open to everyone. Take, mix yeast with water and flour in different combinations - and you will have bread ... But no! Help came from where they did not expect. Anaerobes also wanted to work for the benefit of people.

The doctor has woken up in me and wants to add a few letters.
Since the pathogens of gas gangrene (a nightmare of a military field surgeon) work in the leaven of desem (FOR USE), then:
- hands in contact with the PRIMARY sourdough (yeast fungi already live in the dough of the suitable bread, IMHO) should be free of fresh cuts and wounds,
- for persons with weak immunity, it is better to knead bread with other sourdoughs with their hands,
- Do not use this dough for baking children in the oven ...
Nagira
Quote: Uncle Sam
Since in the leaven desem work (US FOR USE) causative agents of gas gangrene (a nightmare of a military field surgeon),

as I understand it, what is meant by the period of tight wrapping of a steep piece of sourdough?
Then the Italians also need to be scared - after all, their Levita Madre is also kept tightly wrapped ...
In general, we are all adults and we know what sanitary conditions are to prevent any such horror stories ...
 

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