gillpugh's blog

after seeing some lovely cut/stencilling by ana a.negra, I decided to try it myself.  I've always wanted to make sea weed bread, so I thought I'd do the two together. 

I live near the coast where dulce seaweed is harvested, so I swapped some bread for fresh seaweed from the local cockle man.  The seaweed took two days to dry in my oven, then I blitzed it into flakes.  I've made a low hydration dough here as I thought the cutting will be easier, which it was.

20% Canadian white

65% bacheldre a local flour 12% protein

5% light rye

been meaning to make a rice bread for a while. i decided to make the brown rice bread from the tartine no 3 book

50% white. Shipton mill no 4

50% whole meal sifted

7% wheatgerm

15% levan

2.5% salt

80% water

70% cooked brown basmati with wild rice

i added chopped sage and orange zest