Step by step recipe:
- 1 min.Filter 300 ml sea water to strain out any little impurities it might contain.
- 3 min.Pour the sea water into the food processor bowl, add 125 g leaven and mix briefly.
- 10 min.Add 500 g plain white flour (French Type 65) then ½ teaspoon yeast and knead for 5 minutes on minimum speed (1), then for a further 5 minutes on speed 2.
You could also chech the dough by trying the window-pane test.
- 10 min.Tip the dough into a large clean bowl and cover with a plastic sheet. Leave to rest for 10 minutes.
- At the end of this resting time, take a wooden spatula or a dough cutter and lift the dough, stretching it upwards...
- 2 hours...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.
- 1 min.Cover the bowl and leave to rest in a warm place for 2 hours.
After resting, tip the dough out onto your worktop.
- 2 min.Shape it into a nice round ball by folding the edge under until the top becomes a smooth dome.
- 2 hoursPut this ball into a banneton (rising basket), dust with flour, cover and leave in a warm place for 1½ to 2 hours.
- 40 min.Preheat the oven to 240°C (460°F).
Turn the loaf out of the basket, slash the top and bake for 30 to 40 minutes.
Note: Like when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
- When the loaf comes out of the oven, see how crunchy the crust is and how light the loaf is inside.
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.
Home-made, but warmly dedicated to Clairette and Tom-Tom who are sailing somewhere between the Azores and the Canary Isles.