Seaweed-Asiago Boule Bread with Bladderwrack Recipe

Directions

1. In a small bowl, combine 3 tablespoons of bladderwrack with 1/4 cup of water and set it aside.

2. In a large mixing bowl, mix 3 cups of white bread flour, 3/4 teaspoon of instant yeast, and 1 teaspoon of sea salt.

3. Create a well in the center of the mixture and add 1 1/2 cups of hot water, the seaweed and water bowl, and 1/3 cup of shaved or shredded Asiago cheese. Mix until a shaggy dough forms.

4. Drizzle a little olive oil over the dough and cover the bowl tightly with plastic wrap. Leave it in a warm, draft-free place for 6-10 hours.

5. Transfer the dough to a lightly floured piece of parchment paper. Fold in some flour, if needed, and shape it into a boule.

6. Cover the dough again with plastic wrap and a towel and allow it to rise for 45 minutes to 1 hour.

7. Pre-heat the oven to 450°F with a Dutch oven placed inside to get hot. Place the dough above of the oven to help the rising process.

8. Score the top of the dough and sprinkle it with more cheese and seaweed, if desired.

9. Carefully place the dough inside the hot Dutch oven, then bake the dough at 450°F COVERED for 30 minutes.

10. Remove the Dutch oven cover and bake for an additional 12-15 minutes until brown.

11. Allow the bread to cool completely before slicing and serving.