Wakame Sourdough


The first time I had seaweed bread was on my trip to Japan two years ago. Bread, especially sourdough, is quite new to Japanese cuisine. Japan is a maritime nation surrounded by the ocean and known for its rich sea life. Among the beautiful seafood, you can find an incredible variety of seaweeds. Wakame is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. Wakame has a briny, salty, umami flavor, with a little bit of sweetness as well. It will taste of the sea, or at least evoke those notes, but without any fishiness. It's a very particular bread and I encourage you to give a try. Goes incredible as bread for a sandwich or simply toasted than topped with butter. OH, Mamma!


Ingredients:

85% bread flour

15% whole wheat flour

78% hydration

15% wakame seaweed

20% starter

2.5% salt


Preparation steps:


- Hydrate the wakame seaweed by simply soak them in cold water for 10-15 min.


- Drain the water out and weigh the seaweed. The amount of seaweed I refer to in the ingredients section is after they've been soaked.



- In a bowl mix the flour and water. Let it autolyze for 30 min covered with a towel. (in "autolyze" the flour absorbs the water, becoming fully hydrated. This will activate gluten development).



- Add the starter and fold it into the dough. Rest for 30 min.



- Add the salt and a sip of water. Mix until all incorporated into the dough. Rest for 30 min.



- Perform two coiled folds. 30 min rest in between.


- Now we will add the wakame seaweed- spread a sip of water on the working surface, it helps prevent the dough from sticking to the surface.


- Stretch the dough to a thin layer and spread the seaweed on top. Try to avoid adding their liquids as well. This step is known as lamination.



- Fold the dough and place it back in the bowl.


- Perform another 3 folds. 30 min rest in between.


- After folding the dough another 3 times, let it rest for an hour before pre-shape.


- Divide and pre-shape- round the dough to a beautiful tight ball. 15-20 min rest.


- Shaping. Place in a proofing basket and let it rest in RT for an hour before you place it in the fridge to ferment overnight.



- The next day, preheat your dutch oven to 470F or 245C for an hour.


- Score the loaf directly from the fridge. Close the lid of the dutch oven and let it bake for 30 min.



- Remove the lid and bake for another 20-30 min (depends on how you like your crust).


- Let it cool on a rack for an hour before you slice it!



- YASSS.


BenGingi.

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