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Annie M. 02-27-2014 10:15 AM

Bread of Land & Sea
Tomorrow is bake day... yippee!

Today I am playing with seawater & dried alaria trying to create the beginnings of a 'Bread of Land & Sea' for tomorrows bake... so I have some little questions of the experts here...

Will using sea water impede the development of the yeast?

I am planning on adding the seaweed in it's dry state hoping it does not come out rubbery & gooey... anyone have experience with this? Is it best added sooner or later?

Thanks in advance for your expertise... if no one replies I will just wing it & post a photo tomorrow however it turns out...

Annie M. 02-27-2014 01:58 PM

Re: Bread of Land & Sea
Alrighty then... guess I will just dive in!! Photos tomorrow...

wotavidone 02-27-2014 04:24 PM

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!

Annie M. 02-27-2014 05:00 PM

Re: Bread of Land & Sea

Originally Posted by wotavidone (Post 170086)
How do you get all these good ideas?

I don't know if they are good ideas... they are just ideas. The ocean is old and they have been making bread for a long time so I am sure I am not the first person to think of this!

I decided to to a biga with fresh water and let that ferment overnight then I will use the seawater (which I am going to boil like crazy just to be safe) to make the final dough tomorrow...

wotavidone 02-27-2014 05:05 PM

Re: Bread of Land & Sea
Don't forget to allow for the increase in salinity if you boil it for a long time.

Annie M. 02-27-2014 05:07 PM

Re: Bread of Land & Sea
got it... thanks!

Faith In Virginia 02-27-2014 08:51 PM

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.

jeeppiper 02-28-2014 05:14 AM

Re: Bread of Land & Sea
If you have time, do a quick experiment first....

Annie M. 02-28-2014 08:36 AM

Re: Bread of Land & Sea
Hello Faith... thank you for the links.

J... I am planning 2 loaves of the Bread of Land & Sea... one with sea salt & one with seawater so I can see if there is any difference.... tastewise.

Annie M. 02-28-2014 02:42 PM

Re: Bread of Land & Sea
1 Attachment(s)
Two Pound Loaf.... smells beautiful... crumb coming when she cools.

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