Desem Khorasan Wheat Sourdough Boule
This loaf didn’t stand a chance against my family
And here, we have a repost of the desem recipe! Questions on this one too, with the same expectation that I’m the only one who knows what all is here in the blog for y’all as last week!
This khorasan flour. Y’all, it’s just lovely. Sweet, nutty, and with a surprising depth, this loaf went fast. The crumb here is tender and chewy, yet still substantial, with a thin, crispy crust, and the tiniest touch of lightness. This loaf went so fast, in fact, that my family got into it before I could snap a proper pic for you! I’m sure you can tell that’s what happened from above. They just ripped into it like a T-Rex ripped into… well, whatever it was eating. I actually had to agree with the child to not phase this starter out, even temporarily, as I’m playing with all the others, because she was so delighted by this simple yet rich and nourishing loaf! When you eat this, your belly will thank you. It will say something along the lines of, “ohhhh, yes. You nailed it! This is the bread I was made to digest!!” Or maybe that’s just my belly. Y’all tell me what your bellies say to you after you’ve given them your offering.
A quick note: by request, I have modified this recipe to include US/Imperial measurements and, where possible, volumetric. You will still need to double check these conversion figures, and in cases where my conversion app didn’t have a specific ingredient, you will need to play with it a bit or do a bit of extra research to figure out what the volumetric conversion is.
Let’s make the dough!
450 grams (15.873 ounces) khorasan flour (if you’re buying brand name, this will be called Kamut)
140 grams (4.938 ounces) starter
15 grams (2.47 tespoons) salt
208 grams (7.337 ounces) water
Mix together the flour and starter, then let them hang out together for 5-10 minutes.
Mix in the salt, then the water. Let this all rest for 30 minutes.
Knead 5 minutes or so, then ball up and let it rise!
Rise for 20-ish hours. I rose it 20, but you can do more or less as you prefer. I do this in my oven with just the light turned on.
Bake time!
From here, it’s all easier. Shape your loaf and let it rise 4 more hours. Then, you’ll pop the oven onto 450F/230C/gas mark 8 and, when heated, pop the loaf in. After 25 minutes, rotate your loaf and give it another 10. Then shut off the oven and let it hang out for another 30 minutes. Cool completely before eating!
