Ingredients
425 gr bread flour
75 gr whole wheat flour
390 ml water
75 gr wakame seaweed
100 gr starter
13 gr salt
Tools
Bowl
Proofing basket
Dutch oven
Parchment paper
Bread lame
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.
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).
425 gr bread flour
75 gr whole wheat flour
390 ml water
Step 3
Add the starter and fold it into the dough. Rest for 30 min.
100 gr starter
Step 4
Add the salt and a sip of water. Mix until all incorporated into the dough. Rest for 30 min.
13 gr salt
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!
