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.
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's 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.
Last modified on: May 29th 2015