Oh, the joy of the holiday season! There’s something magical about the aroma of freshly baked bread wafting through the house during Christmas time. This *Christmas sourdough* is my go-to recipe for all those festive gatherings. I remember the first time I made it—I was a bit nervous, but as I watched my family gather around the kitchen, the excitement was palpable. When they took that first bite, their eyes lit up, and I knew I had created something special. This bread, with its delightful hints of cinnamon and bursts of cranberries, is not just food; it’s a centerpiece for memories, laughter, and connection. It’s perfect for sharing with loved ones, whether slathered with butter or served alongside your holiday feast. Trust me, your guests will be asking for seconds!
Ingredients List
- 500g bread flour – This is the base of our sourdough, giving it that lovely chewy texture.
- 350ml water – Use warm water to help activate your sourdough starter; it should feel like a cozy hug!
- 100g sourdough starter – Make sure it’s well-fed and bubbly for that perfect rise and flavor.
- 10g salt – Essential for flavor, it balances the sweetness of the cranberries.
- 50g dried cranberries – These add a festive touch and a pop of sweetness in every bite.
- 50g chopped nuts – I love using walnuts or pecans for a delightful crunch and richness.
- 1 tsp cinnamon – This warms up the flavor, giving your bread that holiday spirit!
How to Prepare Christmas Sourdough
Mixing the Dough
Let’s kick things off by mixing the dough! In a large mixing bowl, combine the 500g of bread flour, 350ml of warm water, and 100g of your bubbly sourdough starter. Use a wooden spoon or your hands to blend everything together until it forms a shaggy mass. You want that dough to feel slightly sticky but still manageable. If it’s too dry, a splash more water can work wonders!
Adding Mix-Ins
Now, it’s time to add some festive flair! Sprinkle in 10g of salt, 50g of dried cranberries, 50g of your chosen chopped nuts, and 1 teaspoon of cinnamon. Gently fold these ingredients into the dough, ensuring that they’re evenly distributed throughout. This step is crucial because each slice should have a delightful balance of sweetness and crunch. It’s like tucking little surprises into your bread!
Kneading the Dough
Once everything is mixed, turn the dough out onto a lightly floured surface. Knead it for about 10 minutes, or until it becomes smooth and elastic. You’re looking for that perfect dough consistency—soft but not sticky. If it’s sticking to your hands, just dust a bit more flour. This is the kind of workout that makes you feel accomplished!
First Rise
Now, place your kneaded dough back into the bowl and cover it with a kitchen towel or plastic wrap. Let it rise for 4 hours at room temperature. Here’s a fun tip: every hour, give it a gentle fold by pulling one side of the dough and folding it over to the opposite side. This helps develop gluten and gives your bread that lovely structure!
Shaping the Dough
After its first rise, it’s shaping time! Lightly flour your work surface again and gently turn the dough out. Shape it into a round loaf by tucking the edges into the center, creating tension on the surface. Once shaped, place it seam-side up in a proofing basket. This will help maintain its shape as it rises again!
Second Rise
Cover your shaped dough and let it rise for another 2 hours. To check if it’s ready, gently poke the dough; if it springs back slowly, you’re good to go! This second rise is where the magic happens, so be patient and let that dough work its charm.
Baking the Bread
Preheat your oven to 230°C (450°F) while your dough is finishing up. To create steam, place a baking dish filled with hot water at the bottom of the oven. This helps your bread develop a beautiful crust! When the oven is hot, carefully turn your dough onto a baking sheet and slide it in. Bake for about 30 minutes, or until it’s golden brown and sounds hollow when tapped.
Cooling and Slicing
Once baked, transfer your beautiful loaf onto a wire rack and let it cool completely. I know it’s hard to resist, but waiting is key here! Slicing into warm bread can make it gummy. Once it’s cooled, grab a serrated knife and cut yourself a slice. You’ve earned it!
Tips for Success
To make your *Christmas sourdough* truly shine, here are a few tips I swear by! First, always use a well-fed sourdough starter. It really makes a world of difference in the rise and flavor of your bread. If you can, let your dough rest overnight in the fridge after the first rise. This slow fermentation enhances the flavor and texture—trust me, it’s worth the wait!
Also, feel free to adjust the amount of cinnamon to your liking—some days I like it spicier, and others, just a hint! And don’t rush the second rise; give that dough the time it needs to puff up nicely. Lastly, if you enjoy a crustier loaf, remember to create steam in the oven. It’s the secret to that beautiful, crunchy crust we all love!
Why You’ll Love This Recipe
- It’s the perfect festive centerpiece for your holiday table, bringing warmth and cheer.
- Each slice is bursting with flavor from the cranberries, nuts, and a hint of cinnamon—just like Christmas in every bite!
- Making your own sourdough is a rewarding experience that fills your home with irresistible aromas.
- It’s incredibly versatile—enjoy it with butter, as part of a sandwich, or alongside your favorite holiday dishes.
- This recipe is a wonderful way to impress family and friends with your baking skills, even if you’re a beginner.
- Homemade sourdough is a healthier alternative, packed with wholesome ingredients and free from preservatives.
- Sharing this bread creates special moments and lasting memories with loved ones during the joyous season.
Nutritional Information
Please note that nutritional values may vary based on the specific ingredients and brands you use. Here’s a typical breakdown for one slice of *Christmas sourdough*:
- Calories: 180
- Sugar: 3g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
FAQ Section
Can I use all-purpose flour instead of bread flour?
While you can use all-purpose flour, I highly recommend sticking with bread flour for that perfect chewy texture. Bread flour has a higher protein content, which helps create that lovely structure we all adore in sourdough!
What should I do if my dough isn’t rising?
If your dough isn’t rising, don’t panic! It could be due to a few factors like the temperature of your kitchen or your sourdough starter not being active enough. Make sure your starter is bubbly and well-fed. You can try letting your dough rise in a warmer spot, or even give it a gentle stir to wake it up!
Can I add other mix-ins?
Absolutely! Feel free to customize your *Christmas sourdough* with other mix-ins like orange zest, chocolate chips, or even pumpkin seeds. Just keep in mind the balance of flavors to ensure that holiday spirit shines through!
How do I store leftover bread?
To keep your bread fresh, store it in a paper bag at room temperature for a couple of days. If you need to keep it longer, slice it and freeze it in a resealable bag. Just toast or warm it up when you’re ready to enjoy—it’s almost like it was just baked!
Can I make this recipe gluten-free?
While I haven’t tested this recipe with gluten-free flour, you could try a gluten-free bread flour blend. Just keep in mind that the texture and rise might differ from traditional sourdough, so it may take some experimenting!
Christmas Sourdough: 7 Secrets for Festive Perfection
- Temps Total: 5 hours
- Rendement: 1 loaf 1x
- Alimentation: Végétarien
Description
A festive sourdough bread perfect for Christmas gatherings.
Ingrédients
- 500g bread flour
- 350ml water
- 100g sourdough starter
- 10g salt
- 50g dried cranberries
- 50g chopped nuts
- 1 tsp cinnamon
Instructions
- Mix flour, water, and sourdough starter in a bowl.
- Add salt, cranberries, nuts, and cinnamon.
- Knead the dough for 10 minutes.
- Let it rise for 4 hours, folding every hour.
- Shape the dough and place it in a proofing basket.
- Let it rise for another 2 hours.
- Preheat the oven to 230°C (450°F).
- Bake for 30 minutes with steam.
- Cool on a wire rack before slicing.
Notes
- Use a well-fed sourdough starter.
- Adjust the amount of cinnamon to taste.
- Let the bread rest overnight for better flavor.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Bread
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 180
- Sucre: 3g
- De Sodium: 230mg
- La graisse: 4g
- Graisses Saturées: 0.5g
- Les Graisses Insaturées: 3.5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 32g
- La fibre: 2g
- La protéine: 6g
- Le taux de cholestérol: 0mg
Mots-clés: Christmas sourdough, festive bread, holiday baking
