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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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  • August 2017
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@danlarn Instagram

Alongside with the summertime, the light comes back as well in our home. As a summer ritual, we move our beloved dining table (made from recycled pine tree) back to the all glass winter garden. Those who have followed me for some time can surely notice the difference in lightning of my captions, depending on season. I've been nerding the photography almost as as the dough 🤓. -- This is a 30% whole fresh milled Ölands wheat loaf, scored in one of my favourite styles. -- #sourdough #bread
Hi, it's me, Daniel! A few months ago I made an announcement that we'd be building a small scale exclusive home bakery (our garage and the adjacent rooms). A platform for workshops, producing/selling baked goods and to produce even more and better online content. We, my wife Caroline and I, have been keeping very busy during this first part of 2019 to make this a reality! I thought I'd share a small selection of key pieces from the progress with you. -- Checklist - Done! ✅ Drawings of structure & design. ✅ Planning carpentry/work areas w partner. ✅ Planning fixed inventory w partner. ✅ Planning lightning w partner. ✅ Tear down old walls, put up new walls. ✅ Paint walls & ceiling. ✅ Tile work on all floors & one wall. -- Checklist - In progress! 🏗 Rebuilding the garage entrance. 🏗 Main power upgrade (April). 🏗 Electrician doing his thing (April). 🏗 Logo & branding concept. 🏗 Sustainably manifest. 🏗 Workshop/education material. 🏗 Finding the "right" mixer. -- Checklist - Coming up! 🔜 Installation of everything (May). 🔜 New entrance for customers. 🔜 Renovated driveway/parking. 🔜 Order material for production & workshop. 🔜 Revised danlarn.com visuals & bakery tour. 🔜 Landing site for pick-up orders in June. 🔜 Set up bookable dates for workshops this fall. -- The next big milestone will be at the beginning of June - with the goal to have the first bake day for customers. Then I'll be selling approximately once a week during this summer. You can listen to me talk about this project, and much more, on @thesourdoughpodcast (from january). You can also read more about the vision and goals on the GoFundMe campaign site via the link in my profile.
And here we have the crumb of the golden sourdough loaf that I've been featuring over these last days! Please see the somewhat detailed process (long read): -- Early morning: I take the regularly fed starter (fed at a 1:5:6 starter:water:flour ratio morning and eveing) and and build a larger leaven. 100g peaking starter, 150g flour and 150g cold water. Straight after I mill 200g of organic Ölands wheat (first to a coarser setting and then to a very fine) and stir it up with 800g lower extraction organic wheat flour (at 11% protein). I add 750g water to the flour mix and squeeze it real good until theres no clumps of flour left. I now let the leaven and 'autolysing' dough sit separately and covered until after lunch - roughly 5 hours. -- Lunchtime: Adding the leaven (400g) to the dough first, hand mixing it real good, by squeezing and then a long series of folding too make sure it's evenly incorporated. Probably around 5-6 minutes. I wait 30 minutes and then I add the salt (24g) along with 30g of water, by first squeezing it in and finishing with 3 minutes of slap and fold on the table. I put the final dough in a clean bowl with a lid. -- Afternoon: After 20 minutes I do a layering fold, followed by one at 50, 80, 120, 160, 220, 280 minutes. A total of 5,5 hours passed from first adding the leaven, to the point where poured on the table. -- Dinnertime: A divide in to three roughly equal parts and a light round pre shape followed by 15 minutes of relaxation, uncovered. Final shaped and put in to a cotton lined basket. Proofed for 1 hour at room temperature before the cold 15 hour cold proof in the fridge (at 3C). -- After breakfast/noon: Scoring and loading on to a pre heated thicker steel (heated at 275C for 90 minutes). Also a bread tin with 2 rolled up bake cloths, soaked with boiling water, have been placed on the bottom of the oven 10 minutes before the loading. Before closing the oven I splash 2-3 dl boiled water on to the tray the tin is placed upon. Lowering temp to 260C for the first 20 minutes. Removing the tin and turning the loaf 180 degrees, followed by another 15 minutes at 240C spinning it some times to ensure even coloring of the crust). Done!
The resulting loaf from the other day's proof testing. Scored in a pretty standard pattern (swipe to see the video), to allow for maximum potential of the volume expansion, and still some decoration on the side. Love the golden hue of this crust, and let me tell you, the colour reflects a real winner loaf on the inside too! 🥇 -- 20% fresh milled whole organic wheat (rest roller milled low extraction organic wheat) at 78% hydration. A total of 24 hours slow fermentation.
I find that one of the tougher skills to develop when it comes to sourdough bread baking is the sense of calling proof. Meaning shortly "when the h*** is the bread I've been nurturing for over a day ready to be baked?!!". Sometimes it just feels like pure luck and we get a open airy loaf with a proud rise. Sometimes we're not that lucky and... well, you know the feeling. You could measure the rise in volume, or do a finger poke test, sure. You could try to guess how long it should take this time, as a comparison of similar bakes, yes! From my experience, the touch and feeling of the loaf tells me more than the visual. This has probably made the largest impact on consistent "good results" in calling proof for me. Push the surface and squeeze every loaf tenderly, with your whole hand, at every bake and eventually you'll be able to connect the right feeling to a wanted result. Also it feels so good, connecting once more before the bake, wouldn't you agree? -- This one turned amazingly good in the end, I'll be sharing the result with you in visual over the coming days! -- And..! The 2nd and third pic shows the proofed loaf and the same one just after shaping.
Sourdough leavened Cinnamon buns snuggling tight on the tray, fresh off the bake! Been experimenting with my process with these, adding "tangzhong" to create an even softer bun, that lasts even longer. -- Tangzhong is a normal edition to the Japanese milk bread style. By heating up some of the flour and water (or milk) to 63+ ish C it pre-gelatinizes the starches in the flour, meaning it can hold more liquid during the whole process. This paste is added directly to the dough, just after mixing all the other ingredients. -- It's a fairly easy step to initiate and prepare along side with the normal mixing procedure for all sorts of buns and sandwich bread I'd say. Been very successful with this method in my burger bun baking as well. You should definitely try it!
Yesterday's sourdough pizza adventure! My favourite toppings. Love it when the mozzarella just barely melts 🤤. I also usually add some garlic oil and peccorino top after the bake. This was baked in a Roccbox at 450C in just over a minute, leaving the dough soft and fluffy. #pizza
The double cut score! It's so satisfying when the string in between the cuts stay intact during the bake. 🤤 This is a 50% whole grain sourdough loaf (80% hydration), organic and leavened over 24 hours.

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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!

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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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