Seven landrace grains grown inside forty kilometres, ground between a pair of French burr stones cut in 1874. Every sack carries the morning it was filled, because flour is perishable and most of the trade would rather you forgot that.
We only sell what we have carried through all five ourselves. The numbers below are the filing system for every picture on this site.
The runner turns at 92 rpm and no faster. Push it and the stone warms the flour, the oils go, and you have paid landrace prices for something that tastes like a supermarket bag. We dress the furrows twice a year with a mill bill and a straight edge.
Pair of French burr · 1,07 m · cut 1874 · redressed March and September
Filled warm, weighed on a beam scale that predates all of us, stamped with the date and stood in the cool room. Wholegrain goes out within ten days of milling. Sifted will hold three months in a cold cupboard; wholegrain will not, and anyone telling you otherwise is selling old flour.
1 kg · 2,5 kg · 10 kg · unbleached kraft, no liner
Stone-ground flour drinks more water than you expect and keeps drinking for an hour after you think you are done. Start twenty points lower than your usual hydration, let it sit, then decide. Tobias bakes every bag we sell before it goes on the list.
Bench classes, six places, first Saturday of the month · 650 krNothing is milled to stock. The stones are set for one grain at a time, and changing the setting costs an hour, so the week is fixed and the order book closes on Monday evening.
02 · Stone — the hopper, Tuesday 06.40
CrumbThis is what 8,9% protein does. It will never give you a high open crumb and it is not supposed to: rye holds water for a week and tastes of the field it stood in.
01 · FieldThe forgiving one. Mild, slightly sweet, takes a long cold rise without going slack. Start here and you will not be disappointed by anything that follows.
11,4% protein · 2,5 kg 89 kr
05 · CrumbDense, sour, almost black when it is baked long. Mix it at a quarter of your total flour the first time; at a half it stops being bread and becomes a decision.
8,9% protein · 2,5 kg 89 kr
04 · DoughThe strong one, and the one that punishes over-mixing. Nutty, pale, quick to ferment. Watch it after four hours or it will be over the top of the tin and down the oven door.
12,6% protein · 2,5 kg 89 krThe house loaf, written out the way we actually make it on a Thursday. Twelve hours, four of them asleep.
04 · Dough — the third fold, 10.40
04 · Dough — shaped, into the baskets, 19.00
05 · Crumb — out at 07.30, cut tomorrowFifty grams of starter, fifty of Dala wholegrain, fifty of water at 26 °C. It should double by morning. If it does not, the kitchen is colder than you think.
700 g Dala, 300 g svedje rye, 760 g water, 20 g salt. Hold back the last 60 g of water until the dough has sat for forty minutes and tells you whether it wants it.
Every forty minutes, in the bowl, wet hands. Stop when the dough holds a ridge for three seconds. Stone-ground flour gets there slower and then goes past it very quickly.
Shaped, into a floured basket, into the fridge at 5 °C for ten hours. This is the beat most people skip, and it is the one that makes the crumb taste of rye rather than of yeast.
250 °C covered for twenty-five minutes, 210 °C open for twenty-five more. Out when it is darker than you are comfortable with. Cut it tomorrow, not tonight.
Everything milled on Tuesday leaves on Wednesday. Order after that and you are on next week's list — we would rather tell you so than post you something ground a fortnight ago.