Sourdough Charcoal Bread
Sourdough 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.
Servings: 12
Calories: 204kcal
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.
Notes
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.
Nutrition
Calories: 204kcal | Carbohydrates: 34g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 326mg | Potassium: 103mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 2IU | Calcium: 90mg | Iron: 2mg