Skip to content
  • Home
  • About
  • Contact
  • How I bake

Enter your email address to follow this blog and receive notifications of new posts by email.

Recent Posts

  • Closing the process of the Sourdough Country loaf with some Analyzing
  • The Score & Bake (Stage 6) now added for the Country Sourdough process
  • Stage 5 – Proofing the Country Sourdough
  • Shaping the Country Style Sourdough – Stage 4 now available!
  • Stage 3 – Bulk fermenting the Country Style Surdough

Archives

  • August 2017
  • March 2017

@danlarn Instagram

Saffron buns (Saffransbullar, Lussebullar, Julgalt, Lussekatter) a must in Christmas tides here in Sweden. Basically the sweet wheat dough I use for cinnamon/cardamom buns with added saffron and of course lots of time for the rise. Swipe to see some process photos from this baking session with my boy Love who by the way turned 4 today! Time flies. --- #lussebullar #saffron #baking #thebakefeed #sourdough #fika #christmasbaking #feedfeed
Settling the bread need for the coming work week. Swipe to see the baked result! đŸ‘ˆđŸ» Some doughs are always trickier to score in a clean way and won't really burst in the oven. This was one of those softer bakes. Adjusting the pattern and bake time still makes it come out beautiful. This was one of those front page breads of you ask me! --- #baking #sourdough #bread #surdeg #thebakefeed #bbga
The beginnings of something new! A milestone for my mission: Influence the world to bake Natural, Sustainable & Beautiful bread. This (former garage) is the start of a smaller conceptual artisanal bakery with the best in class machines, tools and interior for the task. From here I will mediate my knowledge about bread baking at a whole other level than today. I’ll do this through an exclusive line of bread and other baked goods, from the great local grain economy. I'll do it through workshops and classes to make you learn to do it yourself. And through producing high quality video instructional videos for you! This is where I’ll experiment, develop and share my learning with you. I'll let you tag along this journey towards the goal with updates along the way. Excited? I know I am! -- I’m currently looking for the right partners, local or global, to join me on the journey to bake a better future so just give me a DM or send an email via the profile if you share my values and want to get in on the mission. (Also, the guys from @byggprojectet are really doing a fantastic job – Thank you!) #bakeabetterfuture #falkenberg #halland
Super low effort over night sourdough breakfast rolls. Excellent for a last minute decision to enrich tomorrow's breakfast. Since you wont need any tools other then a bowl, your hands and an oven tray, it's also a great way to bake great bread on the go. -- Right about the time you feed your starter in the evening, you can take the discard and mix with any flour, water and salt. Since they're rolls they are also very forgiving. Use any flour practically, at any hydration. -- Fold a couple of times before hitting the sack and let it slowly ferment and rise over the night. Place colder if you use a higher amount of discard. You'll get the feel for how much after some tries. -- Put that oven on max when you get up in the morning. Pour the dough on a wet surface, so it wont stick. Wet your hands and grab a smaller roll size piece of the bulk dough and just nip it off with the base of the thumb and the hand. Place it on a tray. -- Score with some scissors or knife if you deem it stiffer and prepare some boiling water to steam the oven with when inserting the tray. Bake as hot as you like until desired colour 10-15 minutes or longer). -- Enjoy for breakfast with melting butter, and score points with your hosts! -- #sourdough #bread #baking #surdeg #rolls #feedfeed #bbga #thebakefeed
The 100% fresh milled whole wheat at 100% hydration loaf from some day back. Meaning all of the grain, milled at home and mixed with equal parts water. Did not quite manage to create enough structure and tension to hold it's own weight. Still, flat breads are just as tasty and also every bite fits in the mouth! -- #sourdough #dough #wholefoods #baking #surdeg #freshmilled #thebakefeed #bbga
Give every bread the face it deserves! The way the dough blooms in the hot oven should reflect the effort put in by you, the farmer, miller and the quality if the grains. Guest blogging today at one of my favourite grain visionaries (in swedish)! --- 🇾đŸ‡Ș: GĂ€stbloggar hos Bröd&Kvarn idag dĂ€r jag berĂ€ttar om hur jag ser pĂ„ att förvalta ingredienser och det arbete andra mĂ€nniskor gjort före mig i kedjan (och hur fantastiskt det Ă€r att bryta sig in i den och vara min egna mjölnare). Att ge brödet det ansikte det förtjĂ€nar. www.brodochkvarn.se @brodochkvarn --- #surdeg #sourdough #baking #bread #fĂ€rskmalet #breadscoring #foodart
Saturdays pizza making in captures, from end to beginning. I use a really small amount of fresh yeast (0,2g per 1000g flour, would be about 0,1g dry yeast) and let the dough slowly develop over 12 hours befor shaping onto smaller 260g balls and resting another 10-12 hours. I prefer pizza flour made for the purpose of very long ambient tenperature fermentation times. 67-71% hydration depending on weather. 2,7-3% salt depending on the flour quality. Baked on a dark november evening, in below zero Celcius using a super warm Roccbox! (About 60 seconds in nearly 500 Celcius). @gozney -- #pizza #baking #roccbox #pizzanapoletana #berte_qvarn #bakning #feedfeed #thebakefeed
Sunday's sourdough bread session ranging over 10 hours in 10 pictures. From end to beginning! One of many fascinating things about bread making is the different taste profiles the same dough can end up with, depending on proofing times. To me this room temperature proofed same day bake is a whole other product than the long, slow and cold proofed version. The lack of acidity really lifts the wheat flavour of these marvelous heritage fresh milled grains. --- #baking #bread #sourdough #surdeg #organic #wheat #thebakefeed #bbga

Categories

  • GUIDES
  • How I bake
  • MUSINGS
  • How I bake
  • GUIDES
  • MUSINGS

Sourdough Musings

Natural Beautiful Sustainable Bread – By @danlarn

  • Home
  • About
  • Contact
  • How I bake
  • How I bake

Stage 3 – Bulk fermenting the Country Style Surdough

Daniel Larsson 9 August, 2017 0 Comments

Hey!

This stage is now live and it’s all about letting and helping the dough evolve. The full description and process so far is found right here. Happy reading!

img_0007

 

Dela det hÀr:

  • Twitter
  • Facebook
  • Google

Like this:

Like Loading...
CategoriesHow I bake
Previous
Mixing! Stage 2 of the Country Style Sourdough Bread process
8 August, 2017
Next
Shaping the Country Style Sourdough – Stage 4 now available!
10 August, 2017

Leave a Reply Cancel reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

Create a website or blog at WordPress.com
Cancel
%d bloggers like this: