Skip to content
  • Home
  • About
  • Contact
  • How I bake
  • Order
  • Studio
  • Workshop
    • International Workshops
    • Workshops på svenska

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

Recent Posts

  • Building THE baking studio – part 4
  • Mehanics of mixing: The best choice for quality
  • Building THE baking studio – part 3
  • Building THE baking studio – part 2
  • Building THE baking studio – part 1

Archives

  • December 2019
  • July 2019
  • June 2019
  • May 2019
  • August 2017
  • March 2017

@danlarn Instagram

Swipe to see the sourdough loaves in it's baked form! 👉🏻 A little technique guidance that makes all the difference when it comes to scoring decorative "leaves" on the sides. As you might see in the first video, the smaller cuts are almost vertically aligned with each other. The strokes are upwards rather than outwards. When the loaf springs up in the oven, the cuts will still bloom a bit outwards in to a leaf like shape. It's a lot easier to place them close to each other this way! --- A common question I get a lot is what flour I sprinkle on the top before scoring. It's rice flour which burns at a higher degree than wheat, leaving more clear contrast in the end and no bitter taste. #sourdough
Just incredibly tender crumb! I've begun using a stoneground organic and locally grown bread flour in my "levain" style dough. This test batch was 91% hydration in relation to flour and hand mixed using an 3 hour autolyse with salt added. The higher extraction flour brings so much deep flavour to the loaf (and drinks quite a lot of water). If you get the chance to replace your lower extraction bread flour for an higher, give it a go. It might be so well worth it! #sourdough #bread @limabackakvarn
Lovely surface on this dough today! Swipe to see a mid way oven spin (with an initial steam dodge) and some pics of the baked loaf 👉🏻. Made from 15% fresh milled Hallands Wheat and a mix of locally grown stone ground/sifted organic bread flour. #sourdough
Found this photo from back at 2016. 4 years later I still find a loaf of bread to be a motive of endless depth. All unique and speaking straight to our nature beyond the digital and our conditioning 4 years eh? I love it even more with each dough made and loaf baked! Much thanks to you and our loving world wide bread community! ❤ Thank YOU! #bread
I know a lot of you are finding yourselves in a situation that more or less keeps you at home these days, sadly. I can see there's a great increase in questions regarding bread baking at home as a result. Let me know if I can help in any way. I also keep a resource on my website with my baking process for wheat based, free standing sourdough loaves (such as this one). 🙌🏻 It's been a while since it's last update, but I think it still holds up! Under How I Bake on danlarn.com (link in profile). In times of uncertainty a gateway to bringing yourself to the Now is bliss. Creating bread using your senses and presence can be just that, if you let it. When all comes around we know just as little about tomorrow as we did 6 months ago. Se BE here, now. #sourdough #baking
Are you wondering why your sourdough loaf comes out of the oven flat like a pancake? It's easy to jump to the conclusion that it's been over proofed, basically meaning that the yeast run out of food, the acid bacteria takes over and gluten starts to degrade. In this case that was it. After 5 day of fermentation there's little hope hope for another result! And let me tell you it was a SOURdough loaf (still edible). Although, when it shouldn't be over proofed, and your starter seems stable and balanced, it's probably due to insufficient dough development in the earlier stages! By dough development I'm referring to gluten forming and fortifying (I'm talking wheat based doughs here). A longer autolyse (no sourdough added - salt if it's very long like 4 hours plus) and more mechanical mixing by hand (or gentle machine on low speed) will help forming a dough that can hold it's own weight better by the time you've shaped it. Folding in the later stages of the bulk fermentation can be redundant if you developed the dough well at the start. Of course there's a much deeper science to this. I always write from own experience and insight from doing and testing when stating stuff that sounds scientific. Feel free to add more technical info about this if you're sitting on it. It's very basic, yet I find it's very commonly over looked in search for a perfect result with least effort possible. Have a nice baking Wednesday! 🤓 #breadhead
This is my vanilla sweet bun that I've been baking back and forth this past year. I make a filling with smooth butter, sugar and organic Madagaskar vanilla powder. So easy and totally decadent! When fully proofed after 2 days of slow rising (warm and cold) I top it with crushed pumpkin seeds, mixed with sugar and more vanilla. This gives it a toasted nutty flavor and a bit of crunch. Also I bake them with as much under heat I dare, to make the filling that overflows from the heat caramelize at the bottom. Sounds pretty tasty right? 😋 The picture is taken before baking. I've got hundreds of these photos in my camera - I just love the fullness of a puffy dough! #bullar
A soft, fully proofed and fluffy dough often requires a distinct first cut to achive a distinct "ear". I thought I'd showcase of the opposite. The slower cut and slight dragging of the blade made for a more sluggish rise, not reaching the full potential in volume this time! Swipe to see some pics of the baked sourdough loaf, which was at roughly 82% hydration, 15% whole wheat and the rest a mix of stoneground/sifted bread flour. #sourdough #breadscoring

Categories

  • GUIDES
  • How I bake
  • MUSINGS
  • Okategoriserade
  • The Baking Studio
  • GUIDES
  • How I bake
  • Okategoriserade
  • MUSINGS
  • The Baking Studio

Bread by @danlarn

Sustainable & Educational Bread

  • Home
  • About
  • Contact
  • How I bake
  • Order
  • Studio
  • Workshop
    • International Workshops
    • Workshops på svenska
  • 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 här:

  • Twitter
  • Facebook

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: