Desem, Day 3

This is the continuation of my accounts of making desem bread, which is made with just flour, water, salt and nothing else. It's somewhere between regular baking and a science project.

The desem has been incubating for 2 days since it was born. I take the pot up from the washing machine room and open the lid.

Hmm, the X marked on top of the smoothed flour hasn't budged at all. This means that the desem hasn't quite activated yet. This is probably because we've had a cold, dry spell these past couple of days. The flour feels cold to the touch, not a good sign.

I dig out the desem. It's formed quite a hard crust - no wonder it didn't expand or anything.

No need to panic yet though. I'll try to compensate. I cut away all the dry crust, and a bit of the dough inside until I'm left with about half of the original dough. The cut away stuff is thrown away. I put the remaining dough in a ball, and add 1/4 cup of water. It's quite hard to soften the dough - it's gummy. Later on the texture of the desem will change quite a bit. If it grows as I hope, that is.

The dough softened, I add a cup of fresh whole wheat flour to it. The flour feels quite gritty, which means it's very dry. I add a bit more water by dribbles, to incorporate all the flour. I think I ended up adding another 1/4 cup or so. I knead the dough so that it's a bit softer than before, and re-bury it in the incubator, topping it up with a bit more whole-wheat (always the same organic kind) flour. I smooth out the top and put another X mark on it.

Now where to put it...the washing maching room is obviously too cold right now. So, I'll put it in the tiny room (more like a largish broom closet) where the freezer and the boiler are. This is also unheated but unlike the washing maching room it's insulated, so it's a bit warmer.

The desem in its incubator-pot will now rest again for another 24 hours.

Don't miss any more recipes and articles! Subscribe to Just Hungry via your newsreader or by email (more about subscriptions).
filed under

Comments

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img> <br>
  • Each email address will be obfuscated in a human readble fashion or (if JavaScript is enabled) replaced with a spamproof clickable link.
  • Web page addresses and e-mail addresses turn into links automatically.
  • You may quote other posts using [quote] tags.
  • Lines and paragraphs break automatically.

More information about formatting options

Related sites

Share food, change lives
Play Freerice and feed the hungry

Hello!

Just Hungry is a site about Japanese food and home cooking, healthy eating, the expat food life, and more. [log in] or [register]

About this site

maki Just Hungry is a site about food. There are lots of recipes and much more. You may want to read about Just Hungry, or contact the site owner, Makiko Itoh. To dive in real deep, try the site map.

This article is from justhungry.com.