Fishing sourdough bread

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In 80-ies in the fishing port of Vladivostok was a small bakery that baked the bread according to the recipe cooks on fishing boats. Sold this bread at the port, then opened not far from my home company store "Fisherman's bread". This is an attempt to recreate that bread.

Ingredients for Fishing sourdough bread

Step by step instruction of cooking Fishing sourdough bread

Шаг 1

The first step is to put the dough. Mix yeast, 100 ml water and 100 g flour. Cover with lid or foil and put in a warm place for 8-12 hours.

Шаг 2

The main feature of this bread - the use of sea water. I foresee a question, but what about those who have no opportunity to get water from the sea. Prompt. The sea water smells like algae. Mix 250 ml of water, 12 g of salt and make flour 10 g ground nori.
In the dough add sea water and flour. Mix well and leave for 30 minutes for autolysis.

Шаг 3

Well knead the dough. They get damp and soft enough.

Шаг 4

Put the dough in a greased bowl and cover with a lid or foil. Put on 2-3 hours in a warm place.

Шаг 5

During this time several times ebonite dough. Pull the dough and fold it. Do this on all four sides.

Шаг 6

In the end, the dough will rise several times.

Шаг 7

Salmon bread and put in the form. To form evenly regret booking, you can divide the dough into 2 parts, formed into 2 balls and put them into the form. Cover with plastic film.

Шаг 8

Leave in a warm place for another half an hour, then put in the refrigerator for cold proofing. Cold proofing lasts 12-24 hours. I usually leave for the night.

Шаг 9

During the night the dough is completely rasstalas. Remove it from the fridge and turn the oven to heat up to maximum. Very well, if you have a baking stone.

Шаг 10

When the oven and stone are hot, place the mold in the oven. A little spray spray water on the walls of the oven or turn on the steam function, if it is in the oven. Reduce the temperature to 220 degrees.

Шаг 11

Bake for 35-40 minutes.

Шаг 12

Let the bread cool down and can be eaten. Tastes like regular white bread, and the finish is marine.