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Wakame Sourdough

cook:

20 h

0.0

(1)

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!

1 loaf

US

original

metric

Picture for Wakame Sourdough

1 loaf

US

original

metric

Ingredients

bread flour

425 gr bread flour

whole wheat flour

75 gr whole wheat flour

water

390 ml water

wakame seaweed

75 gr wakame seaweed

starter

100 gr starter

salt

13 gr salt

Directions

Step 1

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.

wakame seaweed

75 gr wakame seaweed

Step 2

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).

bread flour

425 gr bread flour

whole wheat flour

75 gr whole wheat flour

water

390 ml water

Step 3

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

starter

100 gr starter

Step 4

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

salt

13 gr salt

water

water

Step 5

Perform two coiled folds. 30 min rest in between.

Step 6

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.

Step 7

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.

Step 8

Fold the dough and place it back in the bowl.

Step 9

Perform another 3 folds. 30 min rest in between.

Step 10

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

Step 11

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

Step 12

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.

Step 13

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

Step 14

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

Step 15

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

Step 16

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

Step 17

YASSS!

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