If there is one basic and universal product, it is bread. And what better way than to make 100% natural and healthy bread, with excellent aroma and flavor using sea water.
Ingredients:
- 10 kg of flour
- 6 liters of sea water (600 mL per kg of flour)
- 2 liters of liquid sourdough
First, we mix the sea water with the dough at the same temperature as we would add fresh water. There is no need to add salt. Now it’s time to knead. Knead the flour with the previous mixture for 15 to 20 minutes. The dough will be ready when you notice it’s not sticky and feels smooth to the touch.
Next, grease a bowl with a little oil and place the dough in it. Cover it and let it ferment for 90 to 120 minutes. After this time, you’ll need to knead the dough again and shape it into bread loaves. Place it on a floured surface and let the dough rest for about 50 minutes. Preheat the oven to 230°C (450°F) and finally, place the dough inside and wait for about 20 minutes. The baking can continue at a lower temperature for another 20 minutes.
Ready! The result is a fresher bread that will stay fresh longer, as it retains moisture better. With a unique aroma and flavor, filled with nuances that enhance the original taste of the flour and with less final sodium content.
It’s a healthy food choice because the use of common salt can be harmful to health, whereas sea water contributes beneficial elements such as iodine, calcium, magnesium, and other minerals found in the sea.
At SANTAGLORIA COFFEE&BAKERY, they make bread with our sea water. Are you brave enough to try it?
