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@danlarn Instagram

Dear followers, I'm very proud to present my logo to you! Some months ago now, I reached out to the community for talents in logo design and brand development. I came in contact with the wonderfully talented @julia_allen_napa of @foliadesign. She led me safely through a rigorous process, ending up with this brand logo that feels so right in every way! So, so, so proud of it. And now it's on a card that I pack with every bread I'm sharing. And for those interested in all the local practical details regarding how to get a hold of my bread, upcoming workshops in the studio and bookings can find it on Facebook exclusively: 'Bröd av Danlarn'. It'll be in swedish. -- #baking #falkenberg #halland #sourdough #bread
Hey! Dough mixing mechanics have been spinning around in my head this summer. I let my thoughts pour in an article, which you'll find on my blog (link in profile). -- Ever since I made my very first country style sourdough bread dough by hand, I’ve been in awe of the transformation process that makes a shaggy mess in to a supple smooth rising dough. I’m starting to see that these chemical reactions of flour, water and salt are probably the main reason to my apparent obsession of baking. It’s ALWAYS different even though you seemingly are doing the same thing from one mix to another. How enticing would it be of the mix could be controlled to always come out the same? Not very much and I’d probably be in to some other craft with more randomness to it. Over time, since that first hand mixed dough, I’ve dived deep in to the mechanics of blending these components together. The mixing. And this is what I want to share my thoughts on with this article! -- Check out the link in profile for the rest! And I hope you enjoy a dough being developed as much as me 😀 -- #mixing #sourdough #dough #baking #bread #surdeg #danlarn #doughmechanics
So thankful for these last few intense yet wonderful days! Thankful for being able to step in to the baking studio to watch the sun rise in the morning mist and bake for a few hours. Thankful for having such enthusiastic and supportive followers! For the partners and new customers who put their faith in me. My family friends and my health! For my sourdough starter being fresher than ever 😀! The excellent quantity of the flour. For getting the mixing and timings right. -- One of the goals we set up around Christmas last year was reached this week, with the first delivery to my customers @swerl.coffee.club. About 7 months of hard work and planning coming together with a sense of flow. Maintaining the quality that's so important to me, using freshly milled heritage grains from local producers in Halland. It's magic to feel the sense of higher purpose; finding my gift and sharing it with others. If you're in the area you can get your taste of my work via the mobile Coffee bar at Skrea Strand or just give me a DM. The next step is making Bread even more in to an experience rather than a product. I'll be doing a theme each week/couple of weeks where I'll focus on a subject surrounding the craft of sustainable artisan bread making. I'll dive deep in to it, and the baking and documentation will revolve around it. Keeps me and you both fresh and always on the educational and exploring path! These themes will take more and more place in my feed as times elopes this summer and fall. -- The pics in this post shows some of the bread, rolls and buns baked these days. Really proud to know that they're being enjoyed by more food craft enthusiasts now! -- Id like to give a shout out as well to the awesome organisations and people in my region boosting me and helping me on this journey @hallands_matgille, @solhagasara, @lisalemke and ofc my wife who's knee-deep in this with me ☺ -- #sourdough #bread #falkenberg #halland
I wanna share some thoughts on longer colder fermentation timings. Now this loaf of sourdough bread was baked after 3 full days of slow rising in the fridge (1 day bulk fermenting as a big dough - 2 days rise as divided and shaped and put in a banneton). I'm surprised it didn't go more over fermented or more sour. The taste had some extra tang to it, sure, yet it was more of a deeper palette rather than an unpleasant experience. Some insight notes coming from the past weeks experimenting: ▪️Using a sourdough starter & levain with very low acidic load allows for longer fermentation times. The fresher fed the better outcome in the end. ▪️A rather sooner than later timing to put it in the fridge is recommended, especially when doing a larger dough that takes longer to cool. I'm doing 5kg dough batches now, and putting it in the fridge after 90 minutes seems good (if room temp is 22C and %leaven is 20%). ▪️Let the dough warm up slightly in room temp before shaping (1 hour), and keep at room temp after shaping before going back to the fridge (1hour). It seems as though excess flour and any drier spots of dough from longer exposure to air can follow through to the bake and beyond, as wet stripes in the crumb, if shaped very cold and put directly in to a cold medium. ▪️Autolyse is not necessary in my opinion, since the water and flour exposure time will be very sufficient anyway. Also: Just look at the color of this crumb and crust! No wonder I'm calling Emmer the Golden Grain. Around 80% total hydration. 20% leaven in relation to total flour. 30% fresh milled whole grain Emmer and a few percentage svidden rye. #bread
A quick and easy way to shape your dough, that's more on the stiffer side. Ususually after a first bulk rise of the dough at cooler temperatures, it'll feel more sturdy and stiff. That's when I use this technique. My shaping philosophy is that every touch should have a clear purpose, and each contact should be 100% effective. Perhaps after 10000 loaves I'll be satisfied with the perfect shaping 😀!
If you like my content and want to see it more often in your feed this summer, be sure to hit like and leave a comment 🙌🏻! I got some really exciting stuff coming up. With the current Instagram algorithms, you could miss out on your favourites easily, and I really appreciate every interaction! 🙏🏻 Now to this sourdough BREAD 😀 If you're looking for distinct cuts when scoring, be sure to try a long refrigerated second rise after shaping. I'm talking in the 24 hours+ region! When doing my bread this summer, I'll be mainly using a cold 24 hour bulk ferment in to an equally long cold retard. When test baking my logistics, I've rediscovered just how smashing a crust can turn out when scoring such a surface. This is a 33% fresh milled regional whole Emmer loaf at 80% hydration with the total fermentation time of 50 hours. #baking #sourdough #bread
In my previous post writing about this Baking Studio journey I've focused on the planning, interior and machinery. In this third part I want to show you the result so far. A moving pictures glimpse of an operational studio, practically ready for a smaller exclusive production, educational workshops and even better online content. The ovens are there, coolers and freezers, the slab, the work spaces, the mixer (it's on the floor so you cant see it - Miss Baker pro XL) and the water area. All that's missing now is a bigger fan in the wall above the ovens to enhance ventilation (being finished tomorrow). Now the real fun work begins as well to make it my studio, cozy it up and fill it with the details I love! -- READ MORE about my plans in the longer post posted on my blog (danlarn.com or via the link in profile). -- #baking #studio #falkenberg #halland #ballingslovfalkenberg #neffsverige #silestone
Midsummer sourdough miche! The contrasts and lightning on this one really got me good! Organic and regionally grown wheat. . #sourdough #bread #baking #surdeg #freshmilled #thebakefeed #falkenberg #halland

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Sourdough Musings

Sustainable & Educational Bread – By @danlarn

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Stage 5 – Proofing the Country Sourdough

Daniel Larsson 11 August, 2017 0 Comments

Hello!

The time has come to let time do its work. A whole new stage now available under the “How I Bake” section.

Enjoy!

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CategoriesHow I bake
Previous
Shaping the Country Style Sourdough – Stage 4 now available!
10 August, 2017
Next
The Score & Bake (Stage 6) now added for the Country Sourdough process
12 August, 2017

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