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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

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@danlarn Instagram

Bien! This crust really made my week. The ever shifting shades of bread never seizes to amaze me.. To you who'd class this as burnt, I'd say it's called caramelized from the maillard reaction! 😉 Made from great regional organically grown flour. 35% whole meal and roughly 80% hydration. -- Happy Friday!
Scored and baked boule! Swipe to see the result from yesterday's 'before' pic. Someone pointed out to me that it looked like a scary face after being scored. Now I cant stop seeing it 🤯😂. #sourdough
A lot of the times I enjoy a loaf of bread even more right before its baked. So much unspoiled potential and hope going in to the absolute final stage of the process stretching over several days. Like this one from todays bake! And it turned out fulfilling all the potential built up I assure you 🙂! Organic flours from Berte Qvarn and Limabacka Kvarn here in Halland - 33% wholegrain at around 80% hydration. #breadscoring
The craft of bread making struck me first, and with it came a growing interest in photography. A bread crust makes such a pleasant motif! So many varieties, colours and shades. Really like this snap myself. 📣 I'm looking for someone out there willing to assist me in a craft I'm not so familiar with - graphic design, making a logo for my upcoming brand. If you have this talent and would like to be a part of the mission give me a DM (or of you can give me a tip of someone who does). Thanks! 😀🖌
Swipe to see the baked loaf! Right now there's a lot of focus going in to creating the platform for my goals and ambitions, the small concept bakery from our home. The support and encouragement from this Instagram bread making community is just never ending. Every feedback and contribution really warms my heart ❤! Check out the story highlights "The Bakery" for the progress. -- Even though the energy is focused on the horizon I still find time to settle the weekly need for great bread, made from the finest local resources. Here’s one with a decisive score from this weekend's stock up; 30% freshly milled wholegrains (Emmer) at 80% hydration, leavened by sourdough. #baking
Sunday bake lineup! #sourdough
This post shows just how different two loaves from the same batch of dough can turn out baked, using different scoring (Swipe 👈🏻). The 2nd to 4th picture shows the loaf scored in this video, and the last one is the loaf featured in my last post. In that last case, the main cuts at the top of the loaf, forming the leaves, should've been deeper in order for the loaf to expand fully (and the blade cuts should've been more shallow).
Crisp! Another leafy loaf from this weekend's batch of country style sourdough bread. Organic, local and flavor packed!

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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
Next
Shaping the Country Style Sourdough – Stage 4 now available!
10 August, 2017

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