Black Sourdough Bread

Recipe

This striking black sourdough bread is as beautiful as it is flavorful. With its deep color and soft, chewy texture, it’s perfect for anyone who loves traditional sourdough with a unique twist. The black food coloring gives it a dramatic look while keeping the same classic tangy flavor.

Ingredients

    •    1 cup sourdough starter (active and bubbly)

    •    1 ½ cups warm water

    •    1 tablespoon activated charcoal powder

    •    4 cups all-purpose flour

    •    1 tablespoon salt

Instructions

1. Mix the dough:

   • In a large bowl, combine the sourdough starter, warm water, and black food coloring. Stir until well mixed. Gradually add the flour and salt, mixing until a soft, slightly sticky dough forms.

2. Bulk fermentation:

   • Cover the bowl with a clean towel or plastic wrap and let the dough rest at room temperature for 6–8 hours, allowing it to rise. During this time, stretch and fold the dough 3 times, spacing each set about 1–2 hours apart.

3. Overnight rest:

   • Lightly oil the top and bottom of the dough, cover it, and place it in the refrigerator overnight. This slow fermentation develops a richer flavor and stronger structure.

4. Shape the dough:

   • The next day, transfer the dough to a well-oiled baking pan. Gently stretch and shape it to fit the pan without pressing out too much air.

5. Bake:

   • Preheat your oven to 450°F (230°C). Bake the bread for 25–30 minutes, or until the top is firm and golden.

6. Cool and enjoy:

   • Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Serve warm with butter, olive oil, or your favorite toppings.

Tips

    •    You can sprinkle sesame seeds or sea salt on top before baking for extra flavor.

    •    Store leftover bread in an airtight container at room temperature for up to 3 days.