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Bread of Land & Sea - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Bread of Land & Sea

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  • Bread of Land & Sea

    Last edited by Annie M.; 12-08-2014, 04:14 PM.

  • #2
    Re: Bread of Land & Sea

    First the disclaimer: I only dream about making bread that is edible, let alone reaching your standard.

    Now the opinion:
    Most people seem to say salt impedes yeast growth, but we all put a little salt in our dough to get some taste.

    Seawater contains about 35 grams of salt per litre.

    Given that you might put, say, 700mls seawater per kilo of flour, you'll be putting about 25 grams of salt to your kilo of flour. i.e. about 2.5% salt.
    That appears to fall right in the range most people recommend, I think?

    Then consider not all of the salt in seawater is sodium chloride.
    Some is magnesium chloride, some is calcium (sulphate?).
    I believe magnesium is a yeast nutrient, calcium inhibits the effect of the magnesium. Just saw this on a homebrewing website.
    However there is much more magnesium than calcium in seawater, see Wikipedia, so I'm guessing that the net effect will be good for the yeast.

    In theory at least, using seawater should work very well.
    And how cool when you tell people that delicious bread they are eating was made with sea water?
    Wish I'd thought of it.

    How do you get all these good ideas?
    Personally I can't point to having one single original idea in my entire life!
    Last edited by wotavidone; 02-27-2014, 04:33 PM.


    • #3
      Re: Bread of Land & Sea

      Don't forget to allow for the increase in salinity if you boil it for a long time.


      • #4
        Re: Bread of Land & Sea

        Hello Annie M

        Here is one article that may help. Seawater Sourdough Wheat Bread | The Fresh Loaf

        And another. Ocean bread

        Let us know how it comes out.


        • #5
          Re: Bread of Land & Sea

          If you have time, do a quick experiment first....


          • #6
            Re: Bread of Land & Sea

            Very Nice!!!


            • #7
              Re: Bread of Land & Sea

              Really neat, might give the saltwater a try but skip the seaweed, not sure I could get myself to eat that, lol. We have a salt water aquarium so buy a mix to create salt water, always have 15 or 20 gallons on hand so might give that a try. It's only the salt mix made with water from a reverse osmosis filter so should be pretty close. We use the fresh water from the machine for our coffee and hasn't hurt us. Will report back if we try it.


              • #8
                Re: Bread of Land & Sea


                I wish my first attempt looked like that. Quite a compliment from Faith since she is one of the pro bread makers on the forum.
                Build Link............... Picassa Photo Album Link


                • #9
                  Re: Bread of Land & Sea

                  Russell, I'm no pro...but I'm trying to get there. ;-)


                  • #10
                    Re: Bread of Land & Sea

                    Looks very good.
                    Finally had a little success with bread myself on the weekend.
                    One loaf only, after making pizzas and ook ook.
                    My wife picked up two 2L garden sprayers for $8 the pair, on special at the supermarket.
                    One is for the oven, better make sure I clearly mark which one is for spraying the weeds , and I experimented with giving the oven a decent spray before and after putting the loaf in.
                    The oven spring you get when the oven is steamed properly!
                    Bloke I went to school with owns the local Baker's Delight, and in his words "Yeah mate, you can't bake bread without steam."

                    So anyway, what internal temperature do you aim for? I've been given a nice little thermo couple reader.