Desem Starter

1. Prepare desem starter (7-10 days in advance). Mix equal parts whole wheat flour and water in a glass jar
2. Cover with a breathable lid and keep at 70-75°F (21-24°C)
3. Feed daily. Discard all but 1/4 cup (50g), add equal parts fresh flour and water
4. Starter is ready when it doubles in volume within 4-8 hours of feeding

Desem Bread

1. Combine flour, water, and active desem starter
2. Mix until just combined, cover and let rest for 30 minutes (autolyse)
3. Add salt and knead until smooth and elastic (about 10-15 minutes)
4. Cover dough and let ferment at room temperature for 4-6 hours, or overnight in the fridge
5. Gently shape into a boule or batard
6. Place in a proofing basket or bowl lined with a floured cloth
7. Let proof at room temperature until nearly doubled in size (1-3 hours)
8. Set to 450°F (230°C) with a baking stone or Dutch oven inside
9. Score the top of the loaf with a sharp blade
10. Transfer to hot stone or Dutch oven
11. Add steam to the oven (e.g., ice cubes in a tray)
12. Bake for 35-40 minutes, or until deep golden brown
13. Let bread cool completely on a wire rack before slicing