I have no excuse for this, really. It just didn’t taste good.
I started with this Blue Ribbon White Bread recipe. While reading recipes for seaweed bread, I noted that you need to reconstitute it in liquid. Luckily (or not) this bread recipe starts with heating up some milk, and the letting it cool. I dumped 2oz of seaweed in during this cooling step.
It shouldn’t have been too surprising, but the seaweed soaked up most of the milk, so I ended up adding 2 more cups. The end result didn’t look bad.
It tasted awful, though.
For my next attempt at this, I’m going to grind the seaweed into a powder and incorporate it with the flour.
I considered making this post a compilation of series of failures that led to this, my first good loaf of sourdough bread.
It’s simply not that interesting a story– the first loaf was bland because I didn’t add enough salt. On my second attempt, I overcompensated and made it far too salty.
The third? Good. Maybe not great, but it was certainly something I actually enjoyed eating.
For the one that worked, I mostly used the Sourdough (dutch oven method) instructions and ratios in Michael Ruhlman’s Bread baking Basics, (1 part starter, 1 part water, 2 parts flour) with some modifications:
- Ruhlman has you proof the loaf in the dutch oven, eventually putting the whole thing in the oven. I preheated the pot with the rest of the oven.
- To make that work, I used a nice Cooks Illustrated tip where you proof on a sheet of parchment, which you can then use as a sling to move the dough into the hot pot.
After that, it was about a half-hour in the oven (at 425) with the lid on, and another half hour with the lid off.