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Free of wheat, dairy, yeast, eggs, sugar, and added fat Stories on the history of bread making abound! From mixing dough by foot in wooden troughs, through the industrial era, and into the technological scene. Now with pressing of buttons all aspects of breadmaking can be accomplished, without the touch of the human hand! In our operation we choose the “hands on” approach to creating food that can be eaten with attention. The artisan description implies the involvement of human hands and hearts! We hope to keep it that way. Desem (day’zum) is the Flemish word for starter or the natural leavening. In French it is levain. The starter is simply a mix of flour and water. The micro organisms on the grain go to work. This yeast free bread has captivated our interest more than the conventional baking! It is truly working with nature. Our starter was made by Alan Scott, our oven crafter, when we built our brick oven in May, 2002. We have cared for it and it in turn cares for us! When preparing for a baking day we take the starter out of storage and expand it several times - approximately 16 – 24 hours before mixing the dough. This is also called ‘feeding it’. The starter is incorporated into the dough, which is mixed by hand. It is fairly easy to mix as we do not really knead it. To help with the gluten development we fold, or stretch, the dough every hour. It is totally amazing to see the change in this dough as the hours go by! Breadmaking is a science! This bread is plentiful in lacto bacillus which help to generate the intestinal flora essential for proper digestion and elimination. The slow fermentation neutralizes nearly all the phytic acid in the grain which makes for better mineral metabolism. People with candida albicans often choose this yeast free bread. Ingredients for this style of baking are incredibly simple - flour, water, starter, and salt. Some of the bread has nuts, seeds, or fruit. The desem bread and the wood-fired brick oven are like a good marriage! The oven was specifically built for this bread. The dough is shaped and placed into floured wicker baskets to proof. When ready, the dough is tipped onto the peel and slipped into the oven directly on the hearth. It has good oven spring because of the type of heat the brick oven has. When this bread comes out of the oven it is irresistible! The aroma and taste of the bread is complex and truly delicious! We recommend this bread for people with digestive problems, elimination, diabetes, hypoglycemia, candida albicans, and many other health challenges. On the other hand, it is simply good for everyone! “Let food be your medicine; and medicine your food.” Check the Care and Storage section on how to keep your precious goods fresh. |