I've been wanting to try my hand at making Phil's 100% Whole Wheat Desem bread since it sounded so simple but yet so good. I had started preparing the Desem starter a while ago but had to abandon it when I went away for business. I was not thrilled with the way it was turning out anyway so it wasn't a great loss.
I've made similar bread with cheese and potatoes before, but this time I added some Durum Semolina flour to the starter and I smoked a sweet Vidalia onion and some baby red potatoes as well.
I like to work with fairly high hydration doughs and this was no exception coming in at 75% hydration.
This recipe comes courtesy of David Snyder who posted his adaptation here.
I have posted about other rye breads I have tried making previously and I have to say all of them including this one have come out pretty good. The big difference in this recipe is that all of the rye flour is added into the rye sour and the dough is fairly high hydration compared to the other ones I have made.
It's great to be back home from my 11 day trip to China for business. I couldn't wait to get home to my wife and my 5 kitty cats. We recently adopted another furball named Cleopatra and she has lived up to her name taking over the household like she's been with us forever.
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