<\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>folder<\/title> 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9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/blog-images-1-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Easy charcoal sourdough bread recipe\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Easy Charcoal Sourdough Bread Recipe 83\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span data-amount=\"400\" data-unit=\"g\">400 g<\/span> white wheat flour<\/li>\n<li><span data-amount=\"300\" data-unit=\"g\">300 g<\/span> water (75% hydration level)<\/li>\n<li><span data-amount=\"100\" data-unit=\"g\">100 g<\/span> active rye or white wheat sourdough starter (100% hydration)<\/li>\n<li><span data-amount=\"8\" data-unit=\"g\">8 g<\/span> fine sea salt<\/li>\n<li><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> charcoal powder<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<div class=\"recipe-instructions-data\">\n<ol>\n<li id=\"instruction-step-1\">In the evening (day before baking), first dissolve 1 teaspoon of charcoal powder in 300 g of water. Add 100 g of sourdough starter and mix by hand. Next, add 400 of flour and mix all ingredients until they come together. Cover the bowl with the kitchen cloth and let the dough rest for 1 hour. This rest is called autolyse. Observe how the dough becomes more extensible after the rest. Letting your dough to rest after mixing it is a great option if you don\u2019t know how much water your flour absorbs. You can start with less water, let the dough rest and then see if you need to add more water.<\/li>\n<li id=\"instruction-step-2\">After 1 hour, you will notice the dough has relaxed a little bit. Add 8 g of salt and knead the dough for 5 minutes so it becomes stretchy.<\/li>\n<li id=\"instruction-step-3\">Leave the dough in the bowl for another 3 hours at the room temperature (if it\u2019s too cold, you might put the bowl in a slightly warm oven). Cover the bowl with a kitchen cloth to prevent the surface of the dough from drying out. In the meantime prepare the rising basket and flour it well. I lined my rising basket with a kitchen cloth and floured it with whole grain rye flour and white wheat flour.<\/li>\n<li id=\"instruction-step-4\">After 3 hours, the dough should look very alive, slightly risen, and stretchy. You might even see the bubbles on the dough surface. Take the dough out on a lightly floured working surface. Pinch the ends of the dough together in the middle, turn the dough upside down and let it rest for 10-15 minutes so that the final shaping will be easier as the gluten will relax.<\/li>\n<li id=\"instruction-step-5\">To shape the bread, turn it upside down, stretch a little bit with your fingers and then fold the bottom part over the center, left side over the center, right side over the center and also the upper side over the center. Transfer the dough to the rising basket fold-side up. Sprinkle some more flour on the top and cover it with the rest of the kitchen cloth. Put the basket in the fridge. Let it ferment until the volume of the dough has visibly increased (at least by a third) and when the indent you make with your finger springs back slowly and not all the way up.<\/li>\n<li id=\"instruction-step-6\">The photo below shows how the dough looked like after 17 hours in the fridge. The baking schedule can be easily modified to fit your schedule, depending on when you would like to bake the bread. If you would like to bake it in the morning, add more sourdough starter and leave the dough at the room temperature longer before and after shaping. Or you can also let it rise overnight in the fridge and take it out in the morning and let it at the room temperature to fully ferment.<\/li>\n<li id=\"instruction-step-7\">At least 30 minutes before baking preheat your oven to the maximum temperature of your oven along with Dutch oven or a baking stone. I used Dutch oven.<\/li>\n<li id=\"instruction-step-8\">When the oven is preheated, take the loaf out of the rising basket and transfer it to Dutch oven. Score the loaf and put your Dutch oven into oven.<\/li>\n<li id=\"instruction-step-9\">Bake the loaf for 20 minutes with the lid on at 240\u00b0C\/465F\u00b0F and 20-25 minutes with lid off at 230\u00b0C\/445\u00b0F and until bread gets nice golden color. Cool on a cooling rack before cutting for at least 1 hour.<\/li>\n<\/ol>\n<\/div><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>This bread was mixed in the evening, left to rise for 3 hours at room temperature, shaped and then put in the fridge for 17 hours. It was baked in the afternoon of the following day.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">22 hrs<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">30 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">European, American<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"How to Make a Black Charcoal Sourdough Loaf | Charcoal Bread Recipe\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/5fVjf78llOg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<p>My last sourdough breads have been inspired by a great bread storyteller Malin Elmlid, the author of the <a href=\"http:\/\/thebreadexchange.com\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Bread Exchange book<\/a>. Charcoal sourdough bread brings an interesting twist to our daily food color palette and it\u2019s a perfect match with colorful jams and vibrant vegetables like tomatoes and radishes. And avocados!<\/p>\n<p>Edible activated charcoal powder is otherwise well known for binding unwanted toxins of all kinds in our body and it is great when traveling and not being sure about the quality of the food.<\/p>\n<p>I experimented with the quantity of the charcoal powder and the <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-hydration\/\">hydration level of the dough<\/a> <\/strong>and both resulted in interesting outcomes and stories to be heard once again.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"478\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/baked-charcoal-sourdough-bread-edited-720x478.jpg\" alt=\"Charcoal sourdough bread\" class=\"wp-image-6833\" title=\"Easy Charcoal Sourdough Bread Recipe 84\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/baked-charcoal-sourdough-bread-edited-720x478.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/baked-charcoal-sourdough-bread-edited-420x279.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/baked-charcoal-sourdough-bread-edited-768x510.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/baked-charcoal-sourdough-bread-edited-840x558.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/baked-charcoal-sourdough-bread-edited-1536x1020.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/baked-charcoal-sourdough-bread-edited-2048x1360.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/baked-charcoal-sourdough-bread-edited-1568x1041.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/baked-charcoal-sourdough-bread-edited-150x100.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/baked-charcoal-sourdough-bread-edited-380x252.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"charcoal-sourdough-bread-recipe\">Charcoal Sourdough Bread Recipe<\/h2>\n<h3 class=\"wp-block-heading\" id=\"baking-the-best-charcoal-sourdough\">Baking the Best Charcoal Sourdough<\/h3>\n<p>This bread was mixed in the evening, left to rise for 3 hours at room temperature, shaped and then put in the fridge for 17 hours. It was baked in the afternoon of the following day.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-the-charcoal-sourdough-bread\">Ingredients for the Charcoal Sourdough Bread<\/h3>\n<p><em>Yields<\/em>: one big loaf<\/p>\n<ul class=\"wp-block-list\">\n<li>400 g white wheat flour<\/li>\n<li>300 g water (75 % hydration level) <\/li>\n<li>100 g active rye or white wheat sourdough starter (100% hydration) \u2013 I fed it in the morning before mixing the dough<\/li>\n<li>8 g fine sea salt<\/li>\n<li>1 teaspoon charcoal powder<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions-on-how-to-make-the-perfect-charcoal-sourdough-bread\">Instructions on How to Make the Perfect Charcoal Sourdough Bread<\/h3>\n<ul class=\"wp-block-list\">\n<li>In the evening (day before baking), first dissolve 1 teaspoon of charcoal powder in 300 g of water. Add 100 g of active sourdough starter and mix by hand. Next, add 400 of flour and mix all ingredients until they come together. Cover the bowl with the kitchen cloth and let the dough rest for 1 hour. This rest is called <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/autolyse-bread\/\" data-type=\"post\" data-id=\"3454\">autolyze<\/a><\/strong>. Observe how the dough becomes more extensible after the rest. Letting your dough to rest after mixing it is a great option if you don\u2019t know how much water your flour absorbs. You can start with less water, let the dough rest and then see if you need to add more water.<\/li>\n<li>After 1 hour, you will notice the dough has relaxed a little bit. Add 8 g of salt and knead the dough for 5 minutes so it becomes stretchy.<\/li>\n<li>Leave the dough in the bowl for another 3 hours at the room temperature (if it\u2019s too cold, you might put the bowl in a slightly warm oven). Cover the bowl with a kitchen cloth to prevent the surface of the dough from drying out. In the meantime prepare the rising basket and flour it well. I lined my rising basket with a kitchen cloth and floured it with whole grain rye flour and white wheat flour.<\/li>\n<li>After 3 hours, the dough should look very alive, slightly risen, and stretchy. You might even see the bubbles on the dough surface. Take the dough out on a lightly floured working surface. Pinch the ends of the dough together in the middle, turn the dough upside down and let it rest for 10-15 minutes so that the final shaping will be easier as the gluten will relax.\u00a0<\/li>\n<li>To shape the bread, turn it upside down, stretch a little bit with your fingers and then fold the bottom part over the center, left side over the center, right side over the center and also the upper side over the center. Transfer the dough to the rising basket fold-side up. Sprinkle some more flour on the top and cover it with the rest of the kitchen cloth. Put the basket in the fridge. Let it ferment until the volume of the dough has visibly increased (at least by a third) and when the indent you make with your finger springs back slowly and not all the way up.<\/li>\n<li>The photo below shows what the dough looked like after 17 hours in the fridge. The baking schedule can be easily modified to fit your schedule, depending on when you would like to bake the bread. If you would like to bake it in the morning, add more sourdough starter and leave the dough at room temperature longer before and after shaping. Or you can also let it rise overnight in the fridge and take it out in the morning and let it at room temperature to fully ferment.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"478\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/sourdough-charcoal-bread-floured-edited-720x478.jpg\" alt=\"Charcoal sourdough bread\" class=\"wp-image-6834\" title=\"Easy Charcoal Sourdough Bread Recipe 85\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/sourdough-charcoal-bread-floured-edited-720x478.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/sourdough-charcoal-bread-floured-edited-420x279.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/sourdough-charcoal-bread-floured-edited-768x510.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/sourdough-charcoal-bread-floured-edited-840x558.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/sourdough-charcoal-bread-floured-edited-1536x1020.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/sourdough-charcoal-bread-floured-edited-2048x1360.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/sourdough-charcoal-bread-floured-edited-1568x1041.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/sourdough-charcoal-bread-floured-edited-150x100.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/sourdough-charcoal-bread-floured-edited-380x252.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Fully proofed charcoal sourdough bread ready to be put in the oven.<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>At least 30 minutes before baking preheat your oven to the maximum temperature of your oven along with Dutch oven or a baking stone. I used <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/best-dutch-oven-for-sourdough-bread\/\" data-type=\"post\" data-id=\"1331\">Dutch oven<\/a><\/strong>.<\/li>\n<li>When the oven is preheated, take the loaf out of the rising basket and transfer it to Dutch oven. Score the loaf and put your Dutch oven into oven.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crust-collage-720x525.jpg\" alt=\"Charcoal sourdough bread crust\" class=\"wp-image-270\" title=\"Easy Charcoal Sourdough Bread Recipe 86\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crust-collage-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crust-collage-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crust-collage-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crust-collage-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crust-collage-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crust-collage-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crust-collage-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crust-collage-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crust-collage-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Bake the loaf for 20 minutes with the lid on at 240\u00b0C\/465F\u00b0F and 20-25 minutes with lid off at 230\u00b0C\/445\u00b0F and until bread gets nice golden color. Cool on a cooling rack before cutting for at least 1 hour.<\/li>\n<\/ul>\n<p>The crumb color of this bread is exceptional and its taste is not affected by the charcoal. <\/p>\n<p>If I had to choose, I would go for the middle path \u2013 half of the tablespoon of the charcoal powder. What you may experience with larger quantities of the charcoal powder is that it won\u2019t dissolve well and you would feel it in every bite. <\/p>\n<p>To dissolve the powder you can use smaller quantities of alcohol like rum or vodka (well, the quantities are not limited with the slice of this bread between the fingers).<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crumb-colored-720x525.jpg\" alt=\"Charcoal sourdough bread crumb\" class=\"wp-image-271\" title=\"Easy Charcoal Sourdough Bread Recipe 87\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crumb-colored-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crumb-colored-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crumb-colored-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crumb-colored-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crumb-colored-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crumb-colored-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crumb-colored-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crumb-colored-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/charcoal-sourdough-bread-crumb-colored-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: 1 teaspoon of charcoal powder and 70% hydration. Right: 1 tablespoon of charcoal powder and 75% hydration.<\/figcaption><\/figure>\n<\/div>\n<p>Have you been experiencing with different colors of the bread crumb? What is your favorite?<\/p>\n<p>How about different <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/flavored-sourdough-bread\/\" data-type=\"post\" data-id=\"4214\">sourdough flavors<\/a><\/strong>? Do you have a pick?<\/p>\n<h2 class=\"wp-block-heading\" id=\"faqs\">FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678718874018\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is charcoal sourdough bread good for you?<\/h3>\n<div class=\"rank-math-answer \">\n<p>While sourdough bread is generally considered a healthier bread option due to its natural fermentation process and lower glycemic index, the <a href=\"https:\/\/healthcare.utah.edu\/healthfeed\/postings\/2017\/10\/activated-charcoal.php\" target=\"_blank\" rel=\"noreferrer noopener\">health benefits of charcoal<\/a> sourdough bread specifically are <strong>not clear <\/strong>and more research is needed. That being said, charcoal sourdough bread can still be a delicious and enjoyable part of a balanced diet.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678718914271\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What does charcoal sourdough taste like?<\/h3>\n<div class=\"rank-math-answer \">\n<p>The charcoal does not have a significant impact on the taste of the bread, but it can add a <strong>slightly earthy or smoky flavor<\/strong> to the bread. The sourdough aspect of the bread gives it a tangy, slightly sour <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/what-does-sourdough-bread-taste-like\/\" data-type=\"post\" data-id=\"757\">taste that is characteristic of sourdough bread<\/a><\/strong>. The combination of the sourdough and the activated charcoal can create a unique flavor profile that is often described as complex and interesting. Overall, the taste of charcoal sourdough bread can vary depending on the recipe and the individual preferences of the person tasting it. Some people may enjoy the earthy, tangy flavor, while others may find it to be an acquired taste.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678718926326\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">How many calories are in charcoal sourdough bread?<\/h3>\n<div class=\"rank-math-answer \">\n<p>The number of calories in charcoal sourdough bread can vary depending on the recipe and serving size. However, as a general estimate, a typical slice of charcoal sourdough bread (about 1 oz or 28g) contains around <strong>70-80 calories<\/strong>. It\u2019s important to note that the nutritional content of charcoal sourdough bread, like any other bread, can vary widely depending on the ingredients and preparation method used.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<p><!-- .entry-content --><\/p>\n<p>\t<!-- .entry-footer --><\/p>\n<div class=\"author-bio show-avatars\">\n\t\t<img alt=\"\" src=\"https:\/\/secure.gravatar.com\/avatar\/9e1d7d4b1a6d136bafb67e32cf8abd887c4292a08c2d7b7b18d52cfd9f4b680d?s=85&r=g\" srcset=\"https:\/\/secure.gravatar.com\/avatar\/9e1d7d4b1a6d136bafb67e32cf8abd887c4292a08c2d7b7b18d52cfd9f4b680d?s=170&r=g 2x\" class=\"avatar avatar-85 photo\" height=\"85\" width=\"85\" loading=\"lazy\" decoding=\"async\"\/>\t\t<\/p>\n<div class=\"author-bio-content\">\n<h2 class=\"author-title\">\n\t\t\tBy Natasha Krajnc\t\t\t<\/h2>\n<p><!-- .author-title --><\/p>\n<p class=\"author-description\"> Hi! My name is Natasha and I’m specialized in home sourdough bread baking and currently based in Slovakia – a very small country in Central Europe.
<br \/>\n
<br \/>\nMy bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn\u2019t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids \u2013 basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.<\/p>\n<p><!-- .author-description --><br \/>\n\t\t\t<a class=\"author-link\" href=\"https:\/\/www.mydailysourdoughbread.com\/author\/natasha\/\" rel=\"author\">View all of Natasha Krajnc’s posts.<\/a>\t\t<\/div>\n<p><!-- .author-bio-content -->\n\t<\/div>\n<p><!-- .author-bio --><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>The thing I like the most about sourdough baking is that every bread I make is different. Each bread holds its own story and each also reflects the energy I put into it. This energy can be seen through the decisiveness of the score, the stability of the dough\u2019s shape and its power to rise […]<\/p>\n","protected":false},"author":1,"featured_media":222587,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,1652,281,5521,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-222586","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-charcoal","tag-easy","tag-recipe","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Easy Charcoal Sourdough Bread Recipe - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=222586\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Easy Charcoal Sourdough Bread Recipe - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"The thing I like the most about sourdough baking is that every bread I make is different. 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Each bread holds its own story and each also reflects the energy I put into it. 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![\"Charcoal](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/charcoal-sourdough-bread-yin-yang-edited-720x478.jpg\" "\\"Easy")
<\/figure>\n<\/div>\n