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@danlarn Instagram

Here's a quick write up of my Vörtbröd/Wort bread process. So soft on the inside and packed with christmas tastes and spirit! Making this traditional seasonal bread is one of my highlights of the year 🎅🤶! Per 1000g flour: 10% (100g) wholegrain rye 20% (200g) wholegrain wheat 70% (700g) bread flour 65% (650g) water 30% (300g) sourdough leaven 10% (100g) Wort syrup (wort extract - reduced Wort from beer making) 10% (100g) dark syrup 2% (20g) salt 15% (150g) butter 20% (200g) raisins 3g cardamom 3g cinnamon 7g clove 7g ginger 7g Seville orange 3g anise Will yield 3 bread at about 850g. Process(swipe to see the state of the dough after mixing and at the last fold during bulk): ▪️Mix the flour and the spices. ▪️Mix the syrups and water. ▪️Mix flour, spices and the fluids together into a shaggy mass. ▪️Add the sourdough after autolyse, and then the salt. ▪️Wait 30 minutes before adding soft ▪️butter, a little at a time. ▪️Lastly add raisins that have been soaked in water for at least 2 hours. ▪️This dough will rise slowly even with all that sourdough. Takes me about 7h in room temp with a 26C after mix dough temp. Do some folds the first hours. ▪️Shape in to desired shape (probably wont need pre shaping since the dough will feel rather sturdy. ▪️Proof cold or at room temp and bake at 15-25c lower temp than you're regular wheat sourdough (the crust will darken quicker with all that starches from the syrups). You should bake it a bit longer too. -- #sourdough #vörtbröd
Oh I can't wait for technology to evolve to the point where you can add smell to your sharing. The studio and house smells like Christmas for real today with this Wort bread! 👈🏻 Swipe to see some pics of the bake and final loaf. In sweden there are roughly 10 million people, and during the holidays we eat around 3 million Wort Bread. It stems from a tradition 400 years old, back when you could get fed up eating unsweetened bread. By putting spices, malt syrup, butter and wort from the holiday beer brewing in the bread it became a true luxury! Here’s my version of it this year, using clove, seville orange, cardamom, cinnamon and anise to spice it. I like it with raisins too for some extra natural sweetness, and a good portion of fresh milled wheat and rye flour! #sourdough #vörtbröd
Come bake with me! NEW WORKSHOP DATES (link in profile): I’ve run a couple of workshops in my studio so far, and I’ve had the best time ever. The participants seemed to enjoy themselves too 😀. I’m so thankful for the opportunity to share my calling with others! Still looking for a great Christmas gift? I’ll gladly make a gift voucher for one of this spring's workshops (see dates below). Also, if you need a place to stay, I can arrange that too in a cozy B&B at walking distance. I’ve also received some requests for a longer international workshop (3-days+) from baking enthusiasts from all over this lovely community. I’m planning on setting one up in early April 2020. Give me a DM if you’re interested. I’ll help set up travel and living arrangements. Here’s the dates for the workshops in the studio this spring: ▪️January 11/12 - Saturday/Sunday - Sourdough bread basics & pizza (2 days – Swedish) ▪️February 2, Sunday – Sourdough bread basics 4 hours (International course – In English!) ▪️February 9, Sunday - Sourdough bread basics 4 hours (Swedish) ▪️February 23, Sunday - Sourdough bread basics 4 hours (Swedish) ▪️March 14/15, Saturday/Sunday - Sourdough bread basics & pizza (2 days - Swedish) ▪️Early April – 3 day in depth sourdough bread baking (International course– In English!) DM for inquiry. Photo by Therése Eliasson @tessellis #sourdough #bread #baking #surdeg #falkenberg #breadclass #sourdoughworkshop #surdegskurs
My recipe and process for the saffron buns! It's high time to make these for all the christmas celebrations. Following these steps will make them juicy, last longer and very easy on your stomach. The pictures shows parts of this process, from baking, proofing, shaping and mixing. --- Per 1000g wheat flour (roller milled or stoneground): 350g fat milk 300g tangzhong 225g sugar 9g salt 0,5-1g saffron 4g fresh yeast or 1g dry yeast 225g butter, soft the touch Tangzhong is made from 1 part flour and 5 parts water, slowly heated while stirred to 66C/150F. Let cool to RT. You can skip this too and use 300g more milk instead. If you want to use sourdough leaven (preferably sweet starter) you can skip this too since It'll give you similar befinits. Also when using sourdough I recommend using around 200g very non-acidic and cut the rising time significantly to bake the same day. 1. Stir everything but the flour and butter. 2. Add the flour and mix in to a shaggy mass. 3. Squeeze in the butter, small bits at a time. You can finish by putting the dough on the bench and knead until fully incorporated. Or slap & fold as the video shows. 4. Put in clean container and let rest for an hour. 5. Give it few folds after the first & second hour. Wait until you see a significant rise in volume (5-10 hours). 6. Pour the dough on a lightly floured surface. If you want the "S" shape: Roll the dough in to a 35 cm wide stripe. Cut 1-2 cm stripes (75-85g). Roll each end towards the middle. If you want buns just cut pieces and shape into small boules. 7. Place them on a tray and cover with plastic or equivalent to keep from drying. 8. Let rise until they don't seem to get much bigger - important! This could take 3-6 hours depending on temperatures and yeast. Place in fridge over night - up to a day or two if needed. Make sure it comes to room temp and a full proof before next step if you do this. 9. Pre heat oven to 215C. Brush with a thin eggwash and top each swirl with a raisin. 10. Bake until desired colouring (6-9) minutes depending on oven). I use the bread baking mode with extra under heat on my @neffsverige slide and hide oven, with some added steam injection. #saffron #buns
Some bread are hard to slice open, so full of soul and expression in its final form! That's OK since I actually enjoy a 2-3 day old more than a freshly baked! New flavours come forward, especially when toasting or frying even older bread that can seem stale. I want to call to an uprising to challenge the norm that bread should be freshly baked! Are you with me? Turn the bread hours around by baking in the afternoon and evening, and still enjoy it for dinner, breakfast the next day and the following week in different shapes. #sourdough
Here's a scoring pattern I've been doing a lot lately! Swipe to see some examples showing how it can turn out, depending on the state of the dough and angles. -- #sourdoughbread
My breakfast this morning, a left over loaf from this weekend. It’s time to have a look inside my bread with some current specifications! 🤓 This is what I call the “Hallands Levain” which has a part fresh milled whole grain Hallands wheat. Our regional heritage wheat. The fermentation and dough development of this loaf felt very spot on if you ask me. --- All % are in relation to total flour. Autolyse made with 75,5% water, 20% fresh milled whole wheat and 80% organic bread flour (limabacka vetemjöl special). I use a short autolyse with a longer mixing time (using my diving arm mixer that’s super gentle to the dough). Could as well be a longer autolyse and shorter mixing time by hand. Adding 20% leaven (built from 3% starter and 90% water with similar total flour type relation maturing over 10 hours in room temp). Making the total hydration 77% with leaven added. Mixing in 2% salt directly afterwards. Aiming for a dough temperature of 26C. 4,5 hour bulk rise with 3 folds (30 minutes/90 minutes/180 minutes in). Folding more often if used longer auto and shorter mix time. Bench rest for 20 minutes after pre shaping. Shaped and placed in a proofing basket for 2 hours in room temp (20C). Fridge retard at 4C for 14 hours. Baked on a pre heated steal at convection on 225C dropping to 210C over a total of 30 minutes, with steam added. #sourdough #bread #sourdoughbread #crumb #surdegsbröd #surdeg #baking
When I embarked on my journey to build the baking studio, I knew I needed help getting it to the premium feeling I was looking for. The guys @xcen_belysning lifted the visual of this concept studio one step further by designing all the lightning! They did such a good job with something I would probably have overlooked that I wanted to give them some spotlight of their own in my channel and blog. I sent them the drawings of the studio and some video showing the, by then still, garage. Also explaining my need for great lightning for photography and content creation. I was a bit worried it would be too dusky with too little natural lightning for good photography and evening workshops. The kit they sent me with dimmable spotlights and large led panels remedied that big time! Each early morning I step in to the studio to bake I'm really thankful for letting the pros handle this. Now I just need to put some stuff up on that big white wall! 😅 --- I wouldn't be able to live my passion it it wasn't for sponsors believing in my mission and craft. By supporting them you're supporting me! #xcen #xcen_belysning #baking #breadlover #bakingstudio #livingthedream

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Bread by @danlarn

Sustainable & Educational Bread

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  • 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!

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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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