|Preparation||Resting||Cooking||Start to finish|
|17 min.||4 hours 10 min.||40 min.||5 hours 7 min.|
|1||Filter 300 ml sea water to strain out any little impurities it might contain.||1 min.|
|2||Pour the sea water into the food processor bowl, add 125 g leaven and mix briefly.||3 min.|
|3||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.
Note: For the best way to knead, see: A few tips for effective kneading at home.
|4||Tip the dough into a large clean bowl and cover with a plastic sheet. Leave to rest for 10 minutes.||10 min.|
|5||At the end of this resting time, take a wooden spatula or a dough cutter and lift the dough, stretching it upwards...|
|6||...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.
|7||Cover the bowl and leave to rest in a warm place for 2 hours.
After resting, tip the dough out onto your worktop.
|8||Shape it into a nice round ball by folding the edge under until the top becomes a smooth dome.||2 min.|
|9||Put this ball into a banneton (rising basket), dust with flour, cover and leave in a warm place for 1 ½ to 2 hours.||2 hours|
|10||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: As 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..
|11||When the loaf comes out of the oven, see how crunchy the crust is and how light the loaf is inside.|
For 1 Ocean bread : 0.93 €
|Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: French baguettes, Olive and pesto bread, Mixed seed grissini, Roscoff loaf, Ali Baba bread, ... [All]|
|Sea water: You can check-out other recipes which use it, like for example: How to make fleur de sel (salt flakes), ... [All]|
|Leaven: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Seeded loaf, Saucipain, Benoîton, Peanut rolls, ... [All]|
|Yeast: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Cornmeal baps for Anne, Classic French white bread, Rum babas, Kugelhof for Nanou, ... [All]|
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