Merry Christmas to all of you who have it on the 25th of December!
And to all of you – this sourdough bread recipe that might be a good choice for those who are blocked at home with the snow falling heavily outside the window… It’s definitely not the case here in St Petersburg though, with our +5 ‘C yesterday and the rain. But it’s getting colder! Not that I adore winter or crave for being frozen, it’s just that it’s a weird weather for these parts in December. I remember in Thessaloniki in December 2010 I wore a T-shirt but well, it started snowing and reaaaaaaally windy & freezing in mid-December there. My perception of ever-green and ever-warm Greece was a little bit challenged then : )
And here goes the recipe:
A year ago – All the Soviet Children… with my childhood memories
Two years ago – Flammekueche, a very flexible Alsatian specialty and a great food for the season!
Vermont Sourdough with Increased Whole Grain adapted from youcandoitathome.blogspot.com will make 2 lovely crusty loaves. ATTENTION: requires sourdough culture and time =)
Go to the link above to see the entire recipe. My changes were:
As I was using my sourdough rye culture, the bread was gradually turned into a light rye one, by increasing the amount of whole rye flour + adding rye bran. I also used less of water but the full amount of the sourdough starter.
As for the process, I proofed the dough at room temperature for more than 2 hours, and while I was taking the dough out of the improvised basket (usually a glass bowl generously sprinkled with flour), the dough got a bit messed up. When I was already baking the loaf, it started browning (or rather burning) too quickly, so I switched the oven before the required time of baking and left it in the cooling oven for the remaining minutes.
Result: This bread is nice as a breakfast bread&butter (leave the cheese for me, please!) option or – depending on the rye content it can also be used as ‘brown bread’ for lunch and dinner. I’ve got quite a number of such transformer-breads in my Sourdough collection here, especially when I turn white sourdough bread into a (light) rye sourdough bread with my rye sourdough culture.
And now a series of bread contemplation under the changing winter light…
…and the sun came out! The slices and the crust, close-up:
The bluish winter light gave way to the warm yellow sun…
…reflecting on the petals of this rose:
The shortest days of winter are over, and the day time is getting longer second by second from now on, isn’t that positive? Although not very distinct at the moment : )