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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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  • GUIDES

10 tips in 10 days! 7: Pre-heat deluxe

Daniel Larsson 21 May, 2019

Optimize radiation heat transfer by maxing heat settings a good 2 hours+ before baking. This series is about finding consistency in baking great results at home, and the heat transfer to your dough is a key element to this.

There are three types of heat affecting your dough.

1. Convection (the hot air around the doigh).
2. Conduction (transfer from one medium to another)
3. Radiation.

The first two peaks quite quickly. The last one comes from the oven walls, ceiling and bottom, from the mass of the oven (metal and other parts). The longer you’re heating up this mass, the more it will radiate to the other mass inside the oven (to a point of course).
Higher heat mass equals to greater potential in the rise of the baked goods.
If you’re worried about the climate affects, make sure you’re supplying from a green source if possible. Also I’m quite positive that baking your own bread affects the environment less than buying it as the final product in an industrial process.

The loaf featured from today’s bake shows you a very pleasing oven spring after the double cut score. 33% whole meal wheat at 81% hydration. Baked on a steel with steam added.

And a little reminder – I’m not saying you have to do this to bake good bread, not at all! This is a way to eliminate heat radiation as a factor when it comes to finding what brings your results to an even higher consistency, should you not be happy with it today 😀.

  • GUIDES

10 tips in 10 days! 6: Enriched sweet buns – Bread taste, texture and norms with a long rise

Daniel Larsson 18 May, 2019

Here in Sweden most recipes for Cinnamon/Cardamom buns that you find in books or baking blogs will tell you to use a rather high amount of commercial yeast, that boosts the fermentation timings. This next tip is a very basic one; Lower the amounts of yeast drastically and let time create consistency for you! Just make sure you keep it a bit cooler so the butter wont go bad/leaky!

It might not sound very revolutionary to increase fermentation, but if you haven’t tried any type of enriched dough (added fat and sugar etc) that’s been siting for an extended period of time, you’ll definitely notice a difference in taste, texture and overall stomach sensation when you do. This is definitely my experience and once I started to lower the yeast and sourdough starter to a fraction of what I used to; the baked buns just kept being the best ones I made so far! A lot of people out there still thinks that long fermentation is for loaves of bread only.

In a dough with about 1000g of flour, I now use 3-4g fresh yeast (that’s 1g dry yeast equivalent) and about 40-50g sourdough starter (or just skip the fresh yeast entirely and increase the starter to 100g – and get a different texture in the finished buns). In a normal room temp environment, the dough will be ready for baking in about 10-12 hours.

In my experience, a dough with a lot of butter (and other enrichment) will either need a lot of mechanical force to come together in to a silky smooth one, or a lot of time. The later alternative can make the most hopeless feeling dough in to a pleasure to work with! I mix the dough in the morning, and shape it into buns after lunch, letting them rise as shaped buns until dinner time. As an alternative (when working) I mix the dough in the evening, let it sit as a bulk at a lower temperature overnight and shape early in the morning (to be baked just a couple of hours later).

The pictures in this post was from today’s cinnamon bake. I just love the look of proofed buns and the promise it makes, as you can see. All the angles are there!

  • GUIDES

10 tips in 10 days: 5 – Whole meal flour

Daniel Larsson 17 May, 2019

Using finely milled flour to create light and airy whole meal sourdough loaves.

Flour selection is of course a very vital part of getting consistent results. When it comes to the whole meal (whole grain) flour I find a great difference in the end result when it comes to the coarseness. In my opinion you still keep a lot of taste and aromas intact, even when the entire grain (with sprout, bran, kernel) is very finely milled. From what I’ve picked up from several sources (like the brilliant @ceorbread on Instagram), the flours ability to bind water is affected, thus the development of the dough, leaving you a mass with greater potential for a lighter and more open crumb.
I mill most of my whole meal flour myself, with my bench stone mill. I do two runs – first at a coarser setting, then at the finest possible. This is also, in my experience, affecting the dough development qualities in a positive way. I’m still learning the chemistry behind this, if you’re familiar with it I’d be glad if you pitched in!
I know a lot of you mill your own flour (and if you don’t you should) so keep in mind to let the flour cool before mixing. The friction of milling twice will leave it quite hot (and this can mess with the activity of the dough in a negative way).
The best type of whole meal flour I’ve baked with comes from Vortex/Whirl milling (such as from Warbro Kvarn here in Sweden). It’s whirled into a very fine dust-like powder, without increasing friction significantly.
This is in my experience also true for 100% rye bread. The finer the milling the lighter crumb loaf you’ll get.
The loaf with crumbshot featured in this post is a 50% whole meal loaf, using very finely ground whole wheat grain. Packed with taste and nutrition and a very pleasing texture, from a while back.

I’ve basically been having a dough rising every day during the last years. Most often in a bowl or a box, and if not; in my thoughts.
Along with the coming week’s posts I will share 10 of the most valuable insights I’ve had that’s lead to more consistent result in baking high quality, beautiful goods from home (in no particular order).
Would love it if you comment or DM with questions, I always do my best to answer!

  • GUIDES

10 tips in 10 days: 4 – scoring bread

Daniel Larsson 15 May, 2019

Make distinct patterns possible by storing the shaped dough cold and open to air.

How the dough will bloom when put into a hot steamy oven is a sum of all things that have happened so far in the process. It’s not all about how the blade cuts the surface of what’s to become the crust.

With all thing being equal up to the point of the loaf being shaped and ready for the second rise, there are some details that (to me) makes a huge difference. This is what this tip is all about. Storing the shaped loaf in a way that it can be exposed to a moderate amount of circulating air, for an extended period of time. This gives you a surface that holds a little less water. A sharp blade will have an easier time getting distinct cuts.

I’ve experimented with a lot of different materials and timings here and I find cane baskets a good alternative for letting air come in contact with the dough. Using a cloth of cotton or linen (or a mix) with a light weaving also helps (too tight and thick and the moist will stay at the surface). By storing it cold in the fridge the dough will be exposed longer and the surface will dry more.

Please note that how the dough then rises in the oven after the scoring could be dramatically affected by other variables then the cuts on the surface, such as fermentation, structure, tension, heat, steam and more (on danlarn.com I have an extensive 2-part scoring guide if you want to learn more).

Let’s talk a little bit about the loaf featured in this video too. I would say that the surface could have been a bit drier, and that it would be better to score less if the goal was a higher rise. The jagged fallen leaf still turned out very nice if you ask me! Had this dough been stored in a sealed bag, it might have been too difficult to score cleanly.

I’ve basically been having a dough rising every day during the last years. Most often in a bowl or a box, and if not; in my thoughts.
Along with the coming week’s posts I will share 10 of the most valuable insights I’ve had that’s lead to more consistent result in baking high quality, beautiful goods from home (in no particular order).
Would love it if you comment or DM with questions, I always do my best to answer!

  • GUIDES

10 tips in 10 days: 3 – Pizza dough easy shaping

Daniel Larsson 14 May, 2019

Get that round shaped pizza with fluffy Cornicione (edges) easily by using an individual container for each dough ball.

By putting the shaped pizza dough ball in a round and very slightly oiled container, with lid, you will make the whole pizza process a delight! In my experience, this method will help you keep shape and gas. Something easily lost when lifting and separating proofed dough balls.

  • Just turn it upside down and let gravity do its thing (shake it lightly to help if you’re impatient). Oh, and in the video I’ve cut ahead to the release to spare you the shaking.
  • Let it land upon a pile of flour and put some more on top.
  • Pat it gently to open it up a little at a time to preserve its original round shape.
  • Lift it away from the pillow of white dust and dust it off lightly to lose some of the most excess flour, then put it on a cleaner surface. I like using a cutting board to reduce the cleaning time.

How you proceed from here Is up to you to make the pizza open up as evenly as possible. I’m currently practicing at the method in the video. Just feels good (once again working with gravity as my tool).

Also, the longer you’ve proofed the ball, and the more water and weaker flour you’re using, the easier will the ball open up into a pizza ball.

Today’s dough was made from 80% Caputo Tip 00 (Blue bag) and 20% strong wheat flour (Kvalitetsvete Berte). It usually turns out very slack, so I tend to put it in the fridge for some time before the shaping phase, to gain a little more control.

No matter what, the trick with the round container will make it easier and that’s what’s at focus here. 0,5-liter containers fit very well for dough balls up to 250g. I prefer around 220g (such as in this video) to make it bake faster.

The pictures shows two pizzas baked in a home electrical oven (on a steel). The first one after a 24-hour rise, the second after another 16 in the fridge.

I’ve basically been having a dough rising every day during the last years. Most often in a bowl or a box, and if not; in my thoughts.
Along with the coming week’s posts I will share 10 of the most valuable insights I’ve had that’s lead to more consistent result in baking high quality, beautiful goods from home (in no particular order).
Would love it if you comment or DM with questions, I always do my best to answer!

  • GUIDES

10 tips in 10 days: 2 – Consistent result from a consistent starter

Daniel Larsson 14 May, 2019

The Sourdough Starter! Expect consistency in result by treating your starter with consistency

Feed your starter at the same timings each day, with the same type of flour, at the same ratios and keep it at the same temperatures!

Your aim should be to have a starter that doubles in size over the same period of time. Adapting the variables above slightly over time to reach this when you notice the change in timings.

I myself am a living thing. I like food and I like to have regularity in the intake of energy. Breakfast, lunch and dinner at about the same time each day makes me happy. And some snacks in between of course. I enjoy eating food I’m used to and like. I like being moderately warm and I really don’t like being cold! All this is of course very natural to you and me as human beings.
And my greatest tip to keeping an active healthy starter is to give these things also to your millions of living yeast bacteria.
Do not cut corners over a long time. Of course, I could starve for a couple of days too, In a cooler. I’d survive that and function, yet I wouldn’t be very happy or productive. Your starter will probably function to leaven a dough too, with inconsistency in the feeding, yet the full potential wouldn’t be reached!

The 1st picture shows the crumb of yesterday’s sourdough loaf. 25% fresh milled organic Ölands wheat and the rest organic bread flour from my region (Limabacka kvarn). 74% hydration and a long healthy fermentation, starting with an active and happy starter!

The 2nd picture shows my starter in regress on a warm day, after peaking and having a high acidic load.

The 3rd picture shows my starters rise in progress from today (a couple of hours in).

I’ve basically been having a dough rising every day during the last years. Most often in a bowl or a box, and if not; in my thoughts.
Along with the coming week’s posts I will share 10 of the most valuable insights I’ve had that’s lead to more consistent result in baking high quality, beautiful goods from home (in no particular order).
Would love it if you comment or DM with questions, I always do my best to answer!

  • How I bake

Closing the process of the Sourdough Country loaf with some Analyzing

Daniel Larsson 13 August, 2017

Hey!

I’m wrapping the first version of my Country Style Sourdough Bread up with the Epilogue: Analyze.

Check it out here!

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