20 h 0 min

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.

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).

Step 3

Add the starter and fold it into the dough. Rest for 30 min.

Step 4

Add the salt and a sip of water. Mix until all incorporated into the dough. Rest for 30 min.

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!