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Preparation
3 hours
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Processing
30 minutes
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Difficulty
Medium
Also known as “dark bread”, bamboo charcoal bread has created a craze among young people. Not only does this dish have an attractive appearance, but it also provides high nutritional value. Let’s get into the kitchen and try it right now!
Ingredients for Bamboo Charcoal Bread For 8 pieces
Bread flour 590 gr (bread flour) Bamboo charcoal powder 10 gr Instant yeast 5 gr Chicken egg 1 piece Filtered water 100 ml Cold water 210 ml Sugar 17 gr Salt 1/2 teaspoon Vinegar 1 tablespoon
Where to buy bamboo charcoal?
- Bamboo charcoal is a safe food additive from Japan made from a type of bamboo called Mosichiki. This is a pure black powder, very fine but has a slight roughness when tasted and has almost no flavor or scent.
- Bamboo charcoal contains many valuable minerals such as potassium, sodium, calcium, iron,… It also has beauty benefits, detoxification, and skin purification effects. Additionally, it is commonly used in food, processing nutritious dishes.
- You can buy bamboo charcoal at baking ingredient stores, e-commerce platforms, or wholesale markets.
Tools needed
How to make Bamboo Charcoal Bread
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Mix and ferment the sour dough
Add 100ml of water, 5gr of sugar, 5gr of instant yeast into the bowl and mix well.
Once the yeast has completely dissolved, add 100gr of bread flour into the bowl. Mix until there is no dry flour visible.
Cover with plastic wrap and let the dough rise for 1 – 2 hours depending on the weather and humidity. If the dough is rising in a high humidity environment, the fermentation process will be faster.
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Mixing the bread dough
Put 1 chicken egg, 210ml of cold water, 12g of sugar, and 3g of salt into a mixing bowl. Next, add the fermented sourdough into the bowl, then add 1 tablespoon of vinegar.
Finally, add 490g of flour and 10g of bamboo charcoal powder into the bowl, mix well to help the mixer work faster.
Put it into the bread mixer and mix for 20 minutes. If you use a dedicated dough mixer, the time will be shorter. Once mixed, take the dough out and let it rest for 15 minutes. Don’t forget to cover the dough tightly so it doesn’t dry out.
Note: You shouldn’t mix the dough for too long as it will heat up the dough, deactivate the yeast, and the bread will not rise.
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Dividing the dough and shaping the bread
Divide the dough into 8 pieces, each piece weighing about 123g, and roll the dough pieces into balls.
Flatten the piece of dough and start rolling it out. Roll the bottom part thin and roll the top part of the dough over, then roll it tightly. Gently roll the ends of the bread to a slight point, and you have shaped the bread.
Tip: You should apply a little cooking oil on your hands, rolling pin, and board to prevent the dough from sticking.
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Dough Fermentation
Place the bread on the tray, making sure not to place them too close together as there won’t be room for the bread to rise.
Put the bread in the oven, and place a bowl of warm water (not hot water) underneath the tray.
Close the oven door, do not open it, and let the bread rise for 40 minutes.
After 40 minutes, take the bread out and spray water on it to prevent it from drying out. Let the bread rest and preheat the oven to 250 degrees Celsius for 20 minutes. Place a tray of boiling water in the oven to heat up as well; this way, when baking, the steam will be strong and the bread will rise better.
After heating the oven for 20 minutes, use a razor blade dipped in a little water and start scoring the bread. Keep the razor blade slightly angled to make it easier and prettier to score the bread. After scoring, spray water on the bread and then bake it.
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Baking the bread
Bake the bread at 250 degrees Celsius for 10 minutes, then remove the water tray and continue baking the bread at 230 degrees Celsius for 8 minutes.
For ovens without convection, after 8 minutes, take it out and flip the bread to ensure it cooks evenly and crisply. For convection ovens, you don’t need to do this step.
Continue baking the bread at 200 degrees Celsius for 5 minutes, then take the bread out. While the bread is still hot, brush a thin layer of butter on the surface of the bread to make it shinier and more beautiful.
Note:
- The baking temperature and time are for reference only. For different sizes of ovens, the baking time will vary. You should monitor the bread during baking to adjust the temperature and time accordingly.
- When the bread cools slightly, it will start to crack. If your bread does not crack, it means the oven temperature is too high or the baking time is too long, causing the bread to be dry and tough. If the bread is soft and not crispy, it means the oven temperature is insufficient; next time, increase the oven temperature.
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Final Product
The baked bread will have a crispy and fragrant exterior, while the inside is soft and smooth. The bread has an eye-catching black color from the bamboo charcoal. You can enjoy it with grilled meat for an amazing taste!
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With the above recipe, you can immediately make the trendy bamboo charcoal bread right at home. The “night” bread is not only delicious but also very popular among young people; you can make it to make your family’s breakfast more attractive. Wish you success!
