Charcoal Sourdough

Instructions

1. 1

   Mix the sourdough starter with 200ml of filtered water and let sit for 30 minutes to activate and hydrate. Stir in the bread flour and remaining 40ml water, combining until shaggy. Cover and autolyse for 45 minutes.

   Tip: A longer autolyse develops gluten naturally without extra kneading.

2. 2

   Sprinkle the salt, activated charcoal powder, honey, and olive oil over the dough. Wet your hand and incorporate these ingredients through pinching and folding motions for 8-10 minutes until fully integrated and the charcoal creates an even dark colour throughout.

   Tip: Work gently to preserve the air bubbles already formed during autolyse.

3. 3

   Perform four sets of stretch-and-fold turns every 30 minutes over 2 hours. The dough should become smoother and more elastic with each turn. Allow the dough to bulk ferment at room temperature for a further 3-4 hours until visibly puffy and increased by roughly 50%.

   Tip: Watch for the dough's rise rather than strict timing—warmer kitchens ferment faster.

4. 4

   Turn the dough onto a lightly floured surface and gently pre-shape into a round, resting for 20 minutes. Then perform a final shaping by folding the edges toward the centre and rolling toward you to create surface tension.

   Tip: Proper tension helps the loaf rise upward rather than spreading outward.

5. 5

   Place the shaped dough seam-side up into a floured banneton basket or bowl lined with a kitchen towel. Cover and let proof in the refrigerator for 12-16 hours, or at room temperature for 2-3 hours until finger poke leaves a slow impression.

   Tip: Cold fermentation in the fridge develops flavour and makes scoring easier.

6. 6

   Preheat a Dutch oven or covered baking vessel in the oven to 480°C for 45 minutes. Turn your dough onto parchment paper, score the top with a sharp blade in a bold pattern, and carefully transfer into the hot vessel.

   Tip: The Dutch oven traps steam to create that coveted crackling crust.

7. 7

   Bake covered for 25 minutes to trap steam. Remove the lid and bake for a further 20-25 minutes until the crust is deep black and sounds hollow when tapped on the bottom.

   Tip: The dramatic charcoal colour will deepen significantly during baking—don't worry if it looks very dark.

8. 8

   Cool the loaf on a wire rack for at least 1 hour before slicing. The interior will finish setting during cooling, ensuring a tender crumb with proper structure.