Ocean bread
The idea for this bread was inspired by an amusing coincidence: the proportion of salt needed for good bread is 35 g of salt per litre of water, which just happens to be the exact concentration of salt in the Atlantic Ocean. So it's possible to make bread using sea water to provide all the salt needed, rather than normal fresh water. Not only does it work, the resulting bread is excellent!
Last modified on: October 24th 2017
Keywords for this recipe:For 1 Ocean bread, you will need:
- 1
300 ml sea water - 2
125 g leaven - 3
500 g plain white flour (French Type 65) - 4
½ teaspoon yeast - Total weight: 928 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 17 min. | 4 hours 10 min. | 40 min. | 5 hours 7 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 1 min.
Filter 300 ml sea water to strain out any little impurities it might contain.
Stage 2 - 3 min.
Pour the sea water into the food processor bowl, add 125 g leaven and mix briefly.
Stage 3 - 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.
Note: For the best way to knead, see: A few tips for effective kneading at home.
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.
Stage 4 - 10 min.
Tip the dough into a large clean bowl and cover with a plastic sheet. Leave to rest for 10 minutes.
Stage 5
At the end of this resting time, take a wooden spatula or a dough cutter and lift the dough, stretching it upwards...
Stage 6 - 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.
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.
Stage 7 - 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.
After resting, tip the dough out onto your worktop.
Stage 8 - 2 min.
Shape it into a nice round ball by folding the edge under until the top becomes a smooth dome.
Stage 9 - 2 hours
Stage 10 - 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: 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..
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..
Stage 11
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.
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.
Keeping
Several days in a towel bag.
Source
Home-made, but warmly dedicated to Clairette and Tom-Tom who are sailing somewhere between the Azores and the Canary Isles.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,837 Kcal or 7,691 Kj | 56 gr | 422 gr | 9 gr |
| 92 % | 22 % | 40 % | 1 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 198 Kcal or 829 Kj | 6 gr | 46 gr | 1 gr |
| 10 % | 2 % | 4 % | <1 % |
How much will it cost?
- For 1 Ocean bread : 1.02 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Mixed seed grissini, Jura bread, Hamburger buns, Pizza dough, ... 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: Jura bread, Pizza dough, Naan, Cretan Bread, Old style brioche, ... All |
 | Yeast: You can get more informations, or check-out other recipes which use it, for example: Doughnuts, Rolled chestnut and apple brioche, Old style brioche, Pogne de Romans, Brioche dough, ... All |
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Post your comment or question
Your 6 comments or questions on this recipe
- I'm afraid no, because of the jet boil, not really usable for bread.Posted by jh july 29th 2019 at 22:39 (n° 6)
- I love your recipe but wondered if it can be modified to be made while Ill be with my colleagues ocean rowing with basic kitchen facilities and only a jet boil to cook with?Posted by Ian july 29th 2019 at 13:26 (n° 5)
- 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...Posted by Louise november 25th 2010 at 17:21 (n° 4)
- Thank you, I found the link, as per your instructions.Best regards,DoloresPosted by Dolores november 9th 2010 at 03:34 (n° 3)
- Hello,Sure, just click on "leaven" in the list of ingredients.Posted by jh november 7th 2010 at 17:07 (n° 2)
- Hello, Could you please provide the recipe for the particular levain that you are using? Thank you.Posted by dolores november 7th 2010 at 12:12 (n° 1)
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