Add Preferred SourceSourdough charcoal bread is a delightful creation that blends the slight tang of sourdough with the earthy notes of activated charcoal. This unique bread has an intense black color and contrasting white flour dusting, making it a visually striking addition to any table.
Beyond its eye-catching appearance, sourdough charcoal bread offers a unique flavor experience. Bake this unique loaf of sourdough charcoal bread, and enjoy!
Why you will love this recipe?
- The bread's intense black color creates a visually striking contrast with the white flour dusting. It makes for an eye-catching loaf that stands out among other bread varieties.
- The combination of sourdough and activated charcoal gives the bread a distinct flavor.
- The fact that sourdough charcoal bread is not commonly found in local bakeries adds to its allure. By following the charcoal bread recipe, you can create homemade bread that is unique, impressive, and not easily obtained elsewhere, making it a special treat.
Ingredients
Sourdough starter: Make sure the starter is active and bubbly.
Flour: I am using a mix of bread flour and whole wheat flour to make this bread; however, you can choose any flour – for example, a combination of plain flour and whole wheat flour or only bread flour.
Activated charcoal powder: Use food-grade charcoal powder.
Sesame seeds: I use white sesame seeds - both white and black can be used.
How to make sourdough charcoal bread
Step 1: Activate your sourdough starter.
Step 2: In a large mixing bowl, combine the sourdough starter, activated charcoal powder, bread flour, sesame seeds, water, and salt. Stir with a wooden spoon or mix with your hands until the ingredients come together to form a sticky dough.
Step 3: Perform stretch and fold of the dough at regular intervals. Let it ferment at room temperature for about 4-6 hours, or until it has doubled in size.
Step 4: Once the dough has doubled, gently deflate it and shape it into a loaf or desired shape. Place it in a dusted banneton or a bowl lined with a clean tea towel. Place the shaped dough in the refrigerator overnight.
Step 5: When you are ready to bake, place a Dutch oven in the oven and preheat it to 450 F (230 C) for 45 minutes. Score the dough and bake with the Dutch oven lid on for 20 minutes, then bake without the Dutch oven lid for another 15 minutes. Turn off the oven and let the bread cure for 10-15 minutes.
Step 6: Remove the bread from the oven and let it cool on a wire rack before slicing. Once cooled, you can enjoy your homemade sourdough charcoal bread!
Expert Tips
I have added white sesame seeds here; however, you may replace them with black sesame seeds too.
Ensure that your sourdough starter is active and lively before using it in the recipe. This will help your bread rise properly and develop a good flavor.
Add the activated charcoal powder gradually to the dough while mixing. This will help distribute the color evenly and prevent clumps.
Recipe FAQs
Yes, you can adjust the amount of activated charcoal in the recipe to make the bread lighter or darker in color. The amount of activated charcoal used will directly affect the intensity of the black color in the bread.
Incorporating herbs such as rosemary or oregano can infuse the bread with aroma and flavor, while seeds like sesame, flax, or sunflower can add texture and a nutty taste. In this recipe, I have used sesame seeds.
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Recipe card
Sourdough Charcoal Bread
Equipment
- Bread lame or razor blade to score the dough
Ingredients
- 100 grams sourdough starter active
- 400 grams bread flour
- 100 grams whole wheat flour (atta)
- 375 grams filter water
- 10 grams activated charcoal
- 100 grams sesame seeds
- 10 grams salt
- Rice flour to dust the banneton
Instructions
Make the initial dough:
- Combine active starter and water together. Add activated charcoal, salt, and sesame seeds. Mix well.
- Slowly add the flour. Mix well making sure there are no dry bits of flour. Let it rest for 30 minutes.
Bulk Fermentation:
- Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top.
Shaping and cold fermentation:
- Dust the banneton well with rice flour.
- Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation.
Bake the charcoal bread:
- Next day, place the Dutch oven in the oven and preheat to 450 F (230 C) for 45 minutes.
- Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet.
- Score the dough using a blade or sharp knife. You can create a zebra pattern here.
- Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and close the lid.
- Place it back in the oven and bake for 20 minutes.
- Take the lid off the Dutch oven and bake for another 15 minutes.
- Turn off the oven and keep the door ajar. Let the bread sit in the oven for 15 minutes for curing.
- Cool completely, slice, and serve.
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