
Sourdough charcoal bread step-by-step recipe with photos.
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About this recipe
The slight tang from the sourdough when combined with earthy activated charcoal makes this sourdough bread absolutely delightful. Intense black-coloured bread with contrasting white flour dusting makes it eye-catching. Not to mention all the health benefits that come along with the addition of the activated charcoal.
This bread is not something you can find in your local bakery, all the more reason to bake it yourself. Score it to create a zebra pattern and the kids will love it. Enjoy it as it is or top it with some ricotta or your favourite cheese for a heavenly slice.
I have shared earlier how to make the no-knead sourdough bread. This bread is a variation and follows the basic recipe.

Ingredients
Sourdough starter: Make sure the starter is active and bubbly.
Flour: I am using a mix of bread flour and whole wheat flour to make this bread; however, you can choose any flour – for example, a combination of plain flour and whole wheat flour or only bread flour.
Activated charcoal powder: Use food-grade charcoal powder.
Sesame seeds: I use white sesame seeds - both white and black can be used.

Storing sourdough charcoal bread
This bread can be stored like any other sourdough bread. It stays fresh at room temperature for up to 5 days. Keep the bread wrapped in a cotton bag or a clean tea towel once the bread completely cools down. On the day you slice the bread, keep the cut side down on the board and cover it with a clean tea towel. From the next day onwards, place it in a bread box or air-tight container.
If you plan to store it beyond 3-4 days, it is best to freeze it. You can either freeze it as a whole or you can slice and freeze it. Thaw the bread overnight in the refrigerator or for a few hours at room temperature. You can freeze it for up to three months.

Tips and tricks
I have added white sesame seeds here; however, you may replace them with black sesame seeds too.
Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in a 1:1:1 ratio of starter:flour:water. Click here to see how to prepare the sourdough starter for baking.
It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can use either less starter or cold water to slow down the activation.
Click here to see how to stretch and fold the dough.
I have made this sourdough with a combination of bread flour and whole wheat flour, but you can choose any flour – for example, a combination of plain flour and whole wheat flour or only bread flour.

Bonus
This sourdough charcoal bread:
- is unique
- is vegan
- stays fresh for up to five days
- freezer-friendly

Recipe card

Sourdough Charcoal Bread
Ingredients
- 100 grams sourdough starter active, see notes
- 400 grams bread flour
- 100 grams whole wheat flour
- 375 grams filter water
- 10 grams activated charcoal
- 100 grams sesame seeds
- 10 grams salt
- Rice flour to dust the banneton
Instructions
- 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.
- 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. Watch the video here to see the technique.
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top.
- Dust the banneton well with rice flour.
- Shape the dough. Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it to the centre. Pick the other side and fold it to centre. 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.
- Next day, place the dutch oven in the oven and preheat at 230 C (450 F) for 45 minutes.
- Take the dough out of the fridge once the oven is preheated.
- Dust the dough with some rice flour evenly.
- Score the dough using a blade or sharp knife. You can create a zebra pattern here.
- Place in the dutch oven and close the lid. Bake for 20 minutes.
- Take the lid off the dutch oven and bake for 20 minutes.
- Turn off the oven and let the bread sit in the oven for 15 minutes for curing.
- Cool completely, slice and serve.
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