White with extra seaweed

A very odd crust! Did I take my eye off the kneed? Not sure. I didn't do the poolish pre-rise; perhaps some of the gluten development happens then?

Total flour	100.0%
Evian mineral water	66.0%
Fresh yeast	4.0%
Billington's Organic Golden Granulated	2.0%
Pro Fusion Himalayan Rose Pink	2.5%
Dried seaweed	2.00%

And I doubled the amount of seaweed so it was a little well-seasoned.