These have been hard times for everyone. And as you probably have noticed – due to the absolute silence here in the blog, it has also hit me.
A struggle in many respects, the details of which I would love to spare you. Giving up without a fight? Was/is never an option for me – and a lot has happened during this long time (big surprises and upcoming announcements included…stay tuned!).
Many new recipes, methods and techniques have emerged, for which now the time has come to release them step by step.
But just “some” new recipe – that wasn’t enough for me after such a long time of recipe silence. It had to be something big, wild, stormy, totally unexpected.
It was supposed to be something making waves, a “Big Bang” recipe comeback. Defying the stormy times. And putting all senses into a so far never experienced bread related “What the Hell” status. A flavor bread at its best. I just say… “more” bread probably is not possible.
Ocean of senses & home sweet home
The ocean I have swum through in the last years, I wanted – no, I HAD to “breadify”. It should cover all flavor facets: salty, sweet, bitter, sour and…umami.
The biggest inspiration in implementing this flavor-adventure? The thought of my second home (for the few who may not yet know: easy to recognize because of my last name: Melanidis – which is literally screaming Greeeeeece)
A picture is worth – a thousand words
Mind game: You stand at the port of Thessaloniki (my second home sweet home), close your eyes, hear the sea and breathe deeply – first through the nose then with the mouth. And exactly what happens on the tongue and at the same time emotionally – that’s what I had to capture and implement into a new bread creation.
A “fairy-tale intoxication” of all senses, with Greek soul and Mediterranean play of flavors. With unpredictable surprises, colors, out-of-the-box ideas…. a wild ride on the ocean (ocean in greek = “Pelagos”) which also carries us through our daily life with all its facets.
salty. sweet. sour. bitter. umami.
Kritamos. blueberry. butterfly pea flower. thyme. sesame. nori.
After this long intro, it’s time for the facts to prepare you for what you can expect from this new and unique creation:
Greek sea fennel (Kritamos | grows near the coast, has a unique aroma and contains a lot of iodine, essential oils and vitamin C – it is also said to have a digestive effect) and nori leaves provide a unique umami touch.
The mild sourdough (and also the pickled sea fennel) comes up with a subtle acidity.
Blueberries caramelized in honey provide a sweet play, while toasted sesame and thyme, respectively, add a marginally bitter point.
Since the pickled sea fennel also contains salt, the amount of salt for the main dough is slightly reduced.
Butterfly pea flower blossoms are getting a special place in this comeback recipe.
We use it to make a tea that serves as water for the dough. By the way, this tea (as well providing a slight sweetness & bitter note) is an absolute Ayurvedic wonder weapon: the tea is non just a color-bomb also incredibly versatile (it is used against stress, depression, pain, inflammation…just to name a few things).
Ready. set. go!
No matter if you are passionate dreamboat cruisers, lake pedal boat drivers, ice divers or flavor/tasting/breadpairing enthusiasts: Pelagos – a new ocean-world is waiting to be discovered by you.