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Ocean bread

Name: Ocean bread
Prep time: 4 h 27 min
Cook time: 40 min
Total time: 5 h 7 min
Yield: 2 Oceans bread
Cuisine: French
Ingredients: 600 g sea water; 250 g leaven; 1 kg plain white flour (French Type 65); 1 teaspoon yeast

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!

189 K 6× 3.5/5 (10 reviews)

5 hours 7 min. difficulté

Easy

1.05 €

2 Oceans bread

4 Ingredients

Last modified on: October 24^th 2017

For this recipe: I want to make it (612×) I made it (607×) Comment Send to a friend Ask me a question Follow Printable Diaporama User-friendly URL

For 2 Oceans bread, you will need:

1 600 g sea water
2 250 g leaven
3 1 kg plain white flour (French Type 65)
4 1 teaspoon yeast
Total weight: 1,855 grams

Change these quantities to make:

1 Ocean bread 2 Oceans bread 3 Oceans bread

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 20 min.

Resting: 4 hours 10 min.

Cooking: 40 min.

All in all: 5 hours 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 1 min.

Filter 600 g 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 250 g leaven and mix briefly.

Stage 3 - 10 min.

Add 1 kg plain white flour (French Type 65) then 1 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.

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.

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.

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

Put this ball into a banneton (rising basket), dust with flour, cover and leave in a warm place for 1 ½ to 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..

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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	140 RDI=50 %	1,080 RDI=100 %	20 RDI=3 %	3,980 RDI=200 %	16,660 RDI: 200 %
Per 100 g	7 RDI=3 %	60 RDI=6 %	1 RDI=0 %	210 RDI=10 %	900 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten

How much will it cost?

For 2 Oceans bread : 2.05 €
Per Ocean bread : 1.05 €

Change currency:

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)

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The 6 comments already posted on this recipe

I'm afraid no, because of the jet boil, not really usable for bread.
Posted by jh july 29^th 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 29^th 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 25^th 2010 at 17:21 n° 4
Thank you, I found the link, as per your instructions.Best regards,Dolores
Posted by Dolores november 9^th 2010 at 03:34 n° 3
Hello,Sure, just click on "leaven" in the list of ingredients.
Posted by jh november 7^th 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 7^th 2010 at 12:12 n° 1

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