Black bread with activated and edible charcoal powder is the new black. 😃 Yesterday, I decided to bake something unique and different – to move out of my comfort zone. So, I bought charcoal powder and used it to bake my first Charcoal Sourdough Bread. 😊
So, if you’re creative and enjoy the difference you will love and cherish making this bread.
You can use charcoal powder on baking baguettes, sourdough bread, and regular yeast bread. It is not easy to find and buy this powder, but if you’re also living in Denmark, I bought my charcoal powder here.
What is Activated Charcoal Powder?
Activated charcoal powder is a very fine powder made from 100% pure organic coconuts that contain no additives. It is roasted at extremely high temperatures and then refined.
Where to use Activated powder
The powder is highly soluble (easy to dissolve) and has no taste, aftertaste, or odor. It just has a deep and dark color that can be used to create beautiful visual effects. This powder is very versatile and has a variety of uses. It can be added to bread, cakes, icing, crackers, beverages, and more.
Benefits of Activated Charcoal Powder
It is not a new invention but has instead this powder been used for centuries as a natural remedy for bloating, to trap toxins and chemicals in the body (source).
- Used as a safe and effective treatment for poisonings and overdoses.
- Used against bloating and flatulence, digestive cleansing, skincare, it lowers cholesterol levels, treats gallbladder problems during pregnancy, and even counteracts hangovers.
This recipe is for 1 small round boule of approx. 500 grams.
Pin me on Pinterest!
Share your results on Instagram with #fildankitchen and I made a video of the entire process of making this recipe for you.
You will need:
For the starter
- 20 grams sourdough starter
- 80 grams water, lukewarm
- 100 grams bread flour
For the main dough
- 2 grams (1 tsp) activated charcoal powder
- 250 grams water, lukewarm
- 165 grams sourdough starter, 80% hydration, active and bubbly
- 400 grams bread flour
- 8 grams fine sea salt
The evening before baking
- Make your starter, mix 20 grams starter and 80 grams water, and then add 100 grams bread flour. Cover and leave at room temperature until it has risen, and a small portion passes the float test.
The next day
- In a large mixing bowl, dissolve 1 tsp activated charcoal powder in 250 grams of water. Add 165 grams starter and mix by hand or spatula. Next, add gradually 400 grams of bread flour and mix all ingredients until they are combined, and no dry flour remains. Cover and leave to rest for 30 minutes.
- Salt: After autolyse, the dough will have started to relax; add 8 grams fine sea salt and mix it for 5 minutes. Once the salt is sufficiently mixed in, transfer the dough to an oiled bowl or container and allow the dough to rest for 1 hour at room temperature.
- Warm bulk fermentation: We will perform 2 sets of coil and fold + 1 lamination. We will do this every 20 minutes, and after the last coil and fold, we will let the dough rest and rise on the counter for 30 minutes. I advise you to watch the video tutorial here for visual guidance.
- Pre-shaping and bench rest: Turn the dough out onto a clean countertop. Fold all its dies into the center all the way around, then flip it over so that side down onto the counter. Using both your wet hands and bench scraper, shape the dough into a nice round by cupping and pulling it (without knocking too much air out) across the counter to create tension on the surface of the dough. Once you’re happy with the shape, let the dough rest on the countertop (uncovered) for 10 minutes. Meanwhile, line a round bowl or banneton basket with a towel and dust with rice flour or gluten-free flour.
- Final shaping (Boule): Lightly flour (don’t use rice flour) the entire surface of your dough ball and your countertop. With a bench scraper, gently flip the ball over. Fold the sides into the center at the top, do this until you’ve gone round the whole dough. After doing this, you should feel a slight tension on the dough. This shaping technique takes practice; I advise watching my video tutorial here for visual guidance.
- Cold bulk fermentation: Gently place the shaped dough into the banneton with the seam facing up. Then dust the top with some rice flour. Let the dough sit, uncovered, at room temperature for 30 minutes, then cover the prepared dough with a shower cap or put it into a plastic bag and close tightly with a clip or rubber band. Transfer to the fridge and rest for 12 to 15 hours (overnight).
- Baking in a preheated oven: Place a large dutch oven or cast iron bread pan with a lid (or you can also use a baking stone or baking steel) and preheat to 260 degrees Celcius (500F).
- Remove the dutch oven or cast iron pan from the oven and take the lid off. Be careful with this step since the dutch oven or cast iron pan is extremely hot. Place a piece of parchment paper over the banneton and flip it out onto a place or board, carefully removing the dough from the banneton.
- Use a sharp bread lame or razor blade cut deep to allow the bread to rise while baking. Move quickly and don’t be afraid to cut the bread. Then carefully and gently transfer the dough to your preheated pot, put the lid, place it in the oven, lower the oven temperature to 210 degrees Celsius (410F) and bake for 20 minutes. After 20 minutes, remove the lid and change the heat to 250 degrees Celcius (480F) and bake for 10 minutes.
- Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.
- Use your digital thermometer to check if your dough is done. Once cooked, it should read 97C. Let the bread cool down to room temperature (22C) before slicing. This allows the texture to firm up and prevents steam from escaping, which will keep the bread fresher for longer.
- Recipe for the dough adapted from mydailysourdoughbread.com.