What I love about this Charcoal Sourdough recipe was the experimentation. I will be the first to confess I am not the best baker and my success is not based on my knowledge of the science behind proving yeast but it is more down to luck! I love spending an afternoon experimenting in the kitchen and this Charcoal Sourdough recipe was the result of one of those days.
It tastes great and was the perfect bread addition for one of my supper clubs where the guests were definitely (and luckily) pretty impressed.
MAKES ONE LOAF
400g Strong White Bread Flour
100g White Wheat Sourdough Starter
12g Fine Sea Salt
1 Tablespoon Charcoal Powder
This bread takes a little preparation the day before baking so factor this into your baking timings.
Dissolve 1 tablespoon of Charcoal Powder in 250ml of water.
Add 100g of White Wheat Sourdough Starter and mix by hand.
Next, add 400g of Strong White Bread Flour and mix all ingredients until they’ve bound together.
Cover the dough with a tea towel and leave to rest for 1 hour.
After 1 hour, the dough will have started to relax and at this point, add 12g of Sea Salt and knead the dough for 5 minutes so it becomes pliable.
Cover the bowl with a kitchen cloth to prevent the dough from drying out and leave for a further 3 hours at room temperature.
Next, prepare your rising basket by lining it with a tea towel and flouring it well.
After 3 hours, the dough should look alive, stretchy and should have started to rise.
Place the dough on a lightly floured work surface. Pinch each end of the dough and bring together in the middle. Turn upside down and leave to rest for 10-15 minutes.
Fold the dough into itself to create a ball the dough by turning the dough upside down and slowly stretch the dough with your fingers and fold it back onto itself until it forms a ball.
Place the ball into the rising basket, sprinkle with some flour, cover with the cloth and place back in the fridge.
The dough is ready when it has increased by a third and if you gently make an indent in the dough with your finger the dough rises back up. I normally leave this overnight.
Preheat your oven to 240 and when the oven has come up to temperature place your loaf on a baking tray and place in the oven. Bake for 40 minutes at 240 and until the bread is golden brown and firm to the touch.
Pull out of the oven and place on a cooling rack.
This should definitely be served with a pot of rock salt and wedges of butter, enjoy warm and straight off the cooling rack.
Patience is required with this one,