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WORKSHOP! Yey! I'm hosting some workshops in sourdough bread baking over at @skreamatbruk and their Sunday feast September 29th. But firstly to this scoring before and after. I'm loving this pattern lately, with the double branch. Simple and elegant! The first picture shows the same loaf that was scored (which opened up more on the "wrong side" due to a bit to straight of a first score). And more about the workshops: The earlier stages of the process will be in focus. The sourdough, the flour, the mixing, dough development and fermentation. I'll be baking bread to during the 2 hour demo which we'll enjoy in the end. Itll be in swedish and you can send me a DM for more info. So happy to be able to share my passion for this craft with you! 😀 - #baking #breadclass #sourdough #bread #surdeg #breadscoring #artisanbread #foodart #falkenberg
Mini sourdough loaves (or breakfast/dinner/whenever rolls)! I make these from "regular" over night cold proofed loaves, shaped and put in a bread basket. The difference being that I divide it in to slabs before baking, and score them individually. When planning for these I use a larger bread basket and shape a bigger piece of dough (around 1200g) to get more rolls, and more of those sweet square pieces from the centre with a nice surface for scoring. These are about 100g each prior to baking and made from fresh milled multi heritage grains (33% whole meal). -- #sourdough #bread #baking #surdeg #artisanbread #feedfeed #thebakefeed #breadrolls #foodart
The shapes of this loaf got me good! After many weeks of a cold bulk fermentation bread schedule, I'm once again enjoying a more full oven spring. With a long bulk (before dividing and shaping) timing I find it's tricky to control the fermentation rate. A greater rise in volume during the first rise has been equivalent to a more moderate rise during the bake. Although I really enjoy the full flavour profile it brings! This loaf was shaped after a room temperature bulk rising, and then a cold rise over night. -- #sourdough #bread
Final shaping. A tad sticky and proofy dough. Just in between slack and stiff! Just after the stitching part, I want to have slight cone shape (wider closer to my stomach) before rolling it over and cinching it backwards in the end, otherwise it'll have a slanted shape that bakes up asymmetrical. -- This dough is a 33% fresh milled Hallands wheat/organic bread flour composition. At about 78% hydration after a 24 hour cold bulk. -- #sourdough #surdeg #baking #foodart #bread
Me pre-rounding the dough from the previous folding video. In this case I'm only after a rounder shape really, to make the final shaping into a loaf easier. Pre shaping can give that last tension and structure the dough needs, if it lacks this after the bulk rise. This means that when bulk fermenting longer the structure will probably still suffice in the end, and no tight pre shape (or pre shape at all) will be necessary. In this example the dough was about doubled in size during the cold long bulk. The shift to warmer weather caught me good! You might see that I'm judging the state of the dough at the first piece of dough that was rounded. As with so many of the stages in the bread making process, it's about making judgement calls on the fly!
Large dough folding technique! Such a pleasure the get your hands in there. This is the second fold after a gentle mix, 13kg batch with 33% fresh milled Hallands wheat and the rest roller milled organic bread flour. 80% hydration, yet still feeling quite firm at this stage (relatively). I use some drops of neutral oil in the plastic box before adding the dough to help it from sticking, and of course wet hands. #sourdough #surdeg #baking #foodart #bread #dough #stretchandfold #limabackakvarn
Another one on the seeded theme! A surface full of seeds can be intimidating, and often drag much, leaving little room for nice contrasts in the baked result. I find using a long final rise in the banneton (24h) and smaller seeds on top to be a good remedy. Swipe to see some shots of the baked loaf. The final pic shows a loaf rolled mainly in poppy seeds. I just love the drama it brings! -- #breadscoring #sourdough
The story of a seeded sourdough bake! Just look at that crust with poppy seeds, sesame seeds and flax seeds. Swipe to see some more loaves and process pics. You should definitely get this in your routine if you're not already hooked. Some insights from the past weeks experimenting, reading and baking with seeds: - Pick seeds that goes well together in their flavor profile and keep it at a lower % in relation to flour at the start. Too much of what you think is good can be.. too much! I like keeping the total weight of seeds around 15% of the flour weight. - Read up on which seeds you can roast before adding to the dough, this can really boost the flavour! I like roasting the sesame seeds for example which gives a good punch of umami to the palette. - Soak the seeds in hot water and let cool, before adding to the dough (or a portion of it). The natural oils blooms from this, boosting flavour! Also the oily textures protects the integrity of the dough structure (no sharp objects allowed). 100% water in relation to seeds should be enough depending on the seeds. - Rolling a water sprayed shaped loaf on a towel with a mountain of seeds (before placing it in a banneton) ensures that playful and beautiful crust! - I find that the bread stays fresh even longer than unseeded. Perhaps due to the oils and thick crust? - Slicing a seeded loaf is a true pleasure. Like a hot knife through butter. -- This will surely be a recurring loaf during this fall, and next time I'll try out some of the really nice seed combos you have proposed already 😀! -- I created a seed story highlight as well which you'll find in my profile. #seeded #sourdough

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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
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The Score & Bake (Stage 6) now added for the Country Sourdough process
12 August, 2017

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