Seaweed and sesame sourdough bread

Directions

1. Add all ingredients together except the seaweed and sesame seeds into a large mixing bowl. Mix together into a shaggy ball. Cover with plastic wrap or a shower cap.
2. 30 minutes later, do a stretch and fold by folding a corner into the middle and rotating the bowl until four corners have been folded.
3. Repeat this step 3 more times, every 30 minutes. After the last stretch and fold the dough should be more elastic. Transfer it into a clean rectangular pan.
4. Stretch out dough into a rectangle as wide and thin as you can and spread the seaweed and sesame over the top. Laminate the dough and let it rest for ~4 hour or until it has doubled in size. This is the bulk fermentation process.
5. Divide the dough in half and pre-shape.
6. After 30 minutes, do the final shape and place inside a well floured banneton. Do the same with the other loaf. Cover bannetons with plastic wrap or shower cap and place into the fridge to cold proof.
7. The dough should stay in the fridge for at least 8 hours and a maximum for 3 days. The longer you wait the more sour the dough will get but also you risk over fermentation which results in a flatter loaf.
8. When you want to bake, preheat the oven to 500 degrees F with the dutch oven with lid on inside. Preheat for at least 1 hour.
9. Flip the dough out onto a piece of parchment paper and slice a half moon into the dough at an angle from top to bottom. Place this inside the dutch oven and bake it covered for 20 mins.
10. After 20 minutes, take the lid off and reduce oven temperature to 450. Bake for an additional 20-25 minutes until golden in color and internal temperature reaches 210. Let rest for a minimum of 2 hours before cutting into the bread.

Remarks