Whether you use the charcoal or not, it’s fresh. baked. bread. Yum! Did we mention it takes less than two hours? Yeah… just try it already.
1 packet Active Dry Yeast
1 tsp organic unrefined sugar
½ c pure water (warm between 105-110 degrees F) 2.5-3 c organic all-purpose flour
1 Tbsp activated charcoal powder
1 ½ tsp Himalayan salt
¾ c pure water (room temp)
- Mix yeast, 1 tsp sugar and ½ c water together in a bowl and let set until top of mixture bubbles and foams.
- In a separate bowl, sift together flour, charcoal and Himalayan salt.
- Transfer the flour mixture to a large bowl and make a small well in the middle. Mix yeast mixture, ¾ c water and salt until the flour is absorbed and dough starts pulling away from the bowl. Add more flour if necessary.
- Move dough to a floured surface and dust with flour. Pull edges up towards the center until you have a relatively smooth ball of dough. Generously coat all sides with flour.
- Flip dough (seam side down) into a floured bowl or floured proofing basket. Cover with towel and let rest until dough doubles in size.
- Place dutch oven (with lid) in oven and preheat to 460 degrees F. After oven has reached 460, let it heat for an additional 20 minutes.
- Gently flip bowl over onto parchment paper, don’t shake the dough out or you’ll lose air bubbles. Pick up parchment paper and carefully place in dutch oven. Cover with lid and bake for 30 minutes. Remove lid from dutch oven and bake for an additional 10-20 minutes. The floured parts should be light gold in color.
- Remove from oven, remove bread from oven and let cool on a wire rack. Serve warm and store leftovers in a bag or airtight container.
Omit the charcoal for a classic boule! Freshly chopped herbs are a great addition, add them to the flour mixture before you let the dough rise.