Step by step recipe:
Filter 300 ml sea water to strain out any little impurities it might contain.
Pour the sea water into the food processor bowl, add 125 g leaven and mix briefly.
Tip the dough into a large clean bowl and cover with a plastic sheet. Leave to rest for 10 minutes.
...then fold it over on itself.
Give a quarter turn to the bowl and repeat the operation. Continue like this until the bowl has made at least one complete turn. In French this kneading manœuvre is called a "rabat".
Cover the bowl again and leave to rest in a warm place for 20 minutes.
This sequence of "rabat" + 20 minutes resting should be done 3 times.
Note: The "rabat" technique is rather hard to describe, so you can watch it in the video on the right.
Cover the bowl and leave to rest in a warm place for 2 hours.
After resting, tip the dough out onto your worktop.
Shape it into a nice round ball by folding the edge under until the top becomes a smooth dome.
When the loaf comes out of the oven, see how crunchy the crust is and how light the loaf is inside.
Remarks:This recipe only works well with ocean water (Atlantic, Pacific, Indian); the water from the Mediterranean is too salty, so needs to be diluted with a little fresh water.
In spite of the name, there's no "sea" flavour to this bread. Delicious as it is, you'll not find any trace of the slight iodine taste of the sea (no doubt this disappears during cooking). To get this flavour, you would need to add seaweed extract or other seafood.
Source:Home-made, but warmly dedicated to Clairette and Tom-Tom who are sailing somewhere between the Azores and the Canary Isles.
Last modified on: June 18th 2014
Your 4 comments or questions on this recipe:
Could you please provide the recipe for the particular levain that you are using? Thank you.
Comment #1 posted on november 7th 2010 at 12:12 by dolores.
Sure, just click on "leaven" in the list of ingredients.
Comment #2 posted on november 7th 2010 at 17:07 by jh.
Thank you, I found the link, as per your instructions.
Comment #3 posted on november 9th 2010 at 03:34 by Dolores.
Fascinating...I'll be saving this link to share with my visitors on the east coast. Just think, all the time I lived on Long Island, New York, I could have been baking this bread. Of course, you know, I'm not much of a baker:)
Thanks for sharing, jh...
Comment #4 posted on november 25th 2010 at 17:21 by Louise.