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  • 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

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The shaped and proofed dough from the latest post in its baked form. Intense blistering at this crust! Made from mainly low extraction organic and locally produced wheat flour (Berte Qvarn). 80% hydration and a 22 hour autolyse (hydration experiment - read about it in the last post). #sourdough
Mixing a dough is essentially about hydrating, making the liquid react with the flour (asides from distributing the leaven and salt evenly in the dough). You can mechanically force them together or let time do it for you (or both). This dough was an experiment to REALLY ensure maximum hydration and a full dough development before shaping. 22 hours of autolyse before hand mixing in the leaven and salt. 3 hours of room temp reaction time before put in the fridge over night, letting it slowly come back to room temp over the following day (while at work). The result? A very hydrated mainly low extraction rolller milled organic wheat dough. It has the feeling of a super high hydration dough whilst actually being around 80% (feels like 90%). This is probably due to it being fully (and over) saturated. In theory this should make it bind water so well that it won’t dry out for days after baked (if handled correctly).
Sourdough enriched Cardamom buns. There’s so much joy in making (and eating) these pretty little savories. I’d easily chug them as snacks although they’re about 100g each. Using local quality organic flours and an all day slow fermentation really boosts the flavors.
Swipe to see the baked 50% whole grain sourdough loaf! So what’s considered beauty in a loaf of bread? I guess it’s always on the beholder to decide and I do believe there’s more to it than current norms and preferences. Your instinct will tell your judgment if it’s edible and good for your body and soul. It’s that millisecond during which you decide it’s nice or not. The sugar still left in the dough’s skin will caramelize in gradients when exposed to intense heat. The blooming will reveal to you if the fermentation is at level and how the gentle hands of steam has delivered an even spring with smooth distinct lines. All the excellent craftsmanship of good people involved in cultivating and refining the grains in a sustainable way really shines through in the baked goods. You eat with your eyes as well so the absolute final touch before the bake is very important to me. This is where the soul is infused and defined. The story of this bread is now complete and the last chapter is written with a razor blade. It’s my duty to these fine raw materials to make the very best of it. — The above text is from the scoring section of my “How I bake” guide - link in profile. Oh and this score is totally inspired by one of my bread idols: Anita @sourdough_mania
How I shape my pizza balls, after a 12 hour room temp bulk fermentation. Such a great dough to work with, being given so much time to hydrate and develop. This is a 260g ball of dough, going for another 12 hours before shaped and baked! — #pizza #shaping
The after shot! When pulling out a freshly baked loaf I think to myself ‘this is the most beautiful and best smelling bread I’ve made so far’ - every time. Maybe it’s the mindful work put in before that injects a bias sentiment to each new journey. Although THIS IS probably the most beautiful and best smelling loaf EVER. Made from 40 % freshly milled organic whole Ölands wheat, rest local organic AP flour (Berte Qvarn). Thoroughly fermented, Earthy, a bit sweet and very juicy.
The before. A 40% freshly home milled organic wholegrain Ölands wheat dough! Unknown hydration due to scale failure 😬. Held up nicely anyways! #sourdough
You want those really clean cuts right? No jagged dragged edges. The dough should not want to follow your blades direction. It should stay put and open up with clean edges. A softer surface will more easily drag with the blade (room temp proofed dough, higher hydrated dough, closed environment damp surface proofed dough). A drier, harder surface will give you less friction and cleaner cuts. Keep in mind also that the longer a stickier material is in contact with another material the more likely it’ll get stuck. Swiftness is a variable because of this. Now you don’t have to draw quicker than your own shadow to create clean cuts so take it easy still. Controlled trumps quick, find the balance here. You also want to avoid the potential touching of the blade holder (on the lame if you have one) as well. It can cause the dragging too or create patterns in the flour on the surface that you don’t want. By dipping the blade in fine flour or rinsing it with water (you could also spray it lightly with oil) you reduce the friction from the blade as well. I usually do the first right before making the first cuts. Make sure also to treat your blades well and by well I mean rinsing only under running water, never touch the blade and let the blade touch anything other than dough. — Above is a section from my guide on scoring at my site danlarn.com - link in profile. Check it out and learn more!

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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

 

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

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