Imagine slicing into a baguette, but instead of the familiar golden crust, you’re greeted by a striking, midnight-black exterior. The contrast between the dark, almost mysterious crust and the soft, airy crumb inside makes this bread more than just a culinary curiosity—it’s a statement.
The Black Baguette, with its dramatic appearance, is not only a feast for the eyes but also a journey into the unexpected. Infused with activated charcoal this baguette adds depth in both flavor and color, offering an earthiness that complements its delicate and very familiar to us texture.
What makes this Baguette Black?
It's not a secret that we all like to eat with our eyes. Yes, many scientists around the world have proof that we humans love attractive foods: more colorful, more pointy, more crunchy, more contrasty in texture, etc.
Have you heard about the health benefits of activated charcoal? So this magically black bread is simply a good baguette with activated charcoal, which is a natural detoxifier.
What is Activated Charcoal?
Activated charcoal is a natural added supplement popular in food, beauty, and wellness trends for its detoxifying properties, and its use in many food products. I have seen and tried black bread, ice cream, and smoothies. Lately, this trend of using activated charcoal has been driven by the appeal of both aesthetics and health claims.
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Please, share with me your experience using Activated Charcoal, leave a comment below.
Activated charcoal is not something new, in fact it has been around for a long time. Egyptians used charcoal for medical purposes, such as treating wounds, as they noticed its ability to absorb toxins. Cultures around the world have used charcoal for purifying water.
My Personal Story using Activated Charcoal
Many years ago, while I was dating my future husband David, who lived at that time in my home country Ukraine, I can easily claim that I saved his life using activated charcoal. He got food poisoning from a meal eaten at one of the local restaurants, and back then he wasn't able to handle many foods. His gut was very weak, plus he hadn't been exposed to many different types of foods. At first he was skeptical about trying activated charcoal, but at that time he didn't have too many choices. By taking activated charcoal in large doses and drinking lots of good mineral water David got back to normal in no time, within a few days or so. To this day, I still claim that I saved his life.
How Active Charcoal works?
Activated charcoal is a form of carbon which has been treated to have a larger surface area and lots of small pores, making it absorbent and reactive, and it has a long history of medicinal use. It has the ability to pull and remove any heavy metals, toxins, mold, minerals, etc., out of the body.
But please, keep in mind that there are differences between charcoal and activated charcoal. Barbecue charcoal contains many toxins and chemicals (that's why you have never seen me cooking on a charcoal grill), and should never be consumed.
How is Activated Charcoal made?
Coconut shells are one of the most popular sources due to their high carbon content and sustainability. Activated charcoal is created by the controlled decomposition of carbon-based compounds, such as coconut shells. To make activated charcoal, these natural sources are “activated” with gases at high temperatures, which expands its surface. This results in a very porous final product, which allows for the adsorption of drugs and toxins, making it an effective treatment regarding poisoning and drug overdoses.
How often can Activated Charcoal be safely consumed?
What does activated charcoal do to your stomach? Activated charcoal that comes from a natural source is not only safe, but effective for promoting detoxification. When used in the appropriate amounts, it should help detox your digestive tract, but consuming too much may lead to digestive issues like constipation. Also, please keep it in mind, when activated charcoal removes metal, mold and other bad stuff from your body it also pulls good stuff such as minerals, so consuming every day is not something that is recommended. Occasional consumption provides a great tool to keep your body healthy.
What do I need to make Baguette Black?
Activated charcoal - you can my in a pill or powder form. Here is the link to the one I used in the video.
Bread flour - all purpose will work as well, but bread flour has more gluten and you can archive more chewiness in your baguette.
Barley malt Syrup- or honey, but syrup works better. Black stripe molasses is another great substation.
Sourdough starter - if you don't own one, ask in your local bakery to share some with you or buy online. Read more about this ingredient here.
Dark rye flour - freshly ground that's always a better choice and that's what I used in the video. I own a mill, very inexpensive but gives me a fresh flour whatever I needed. Or buy this one, I have been used there product for many years.
What is Barley Malt Syrup?
Barley Malt Syrup is just organic barley and water. The sprouting process creates enzymes that break down carbohydrates to sugars. This is skillfully managed by artisan experts. It is a versatile malt syrup with a wholesome sweetness about half-as-sweet as refined sugar with many more nutrients and health benefits. Barley malt syrup is sweetener but similar in consistency to molasses. A deliciously sweet taste from slow-to-metabolize malt sugar (no sugar rush). It is a much more healthy, whole grain sweetener. You can sub with honey or black strap molasses if you have to.
Here is another recipe for using Barley Malt Syrup
How to use this Black Baguette?
Highlight with bright spreads or garnishes (like sun-dried tomato tapenade, smoked oyster dip, or fresh guacamole) These make for visual pops of color against the black bread.
Ideal meals: Black Baguette pairs beautifully with seafood dishes; such as seafood stew, soups, or even a luxurious charcuterie board.
Create mini sandwiches for an appetizer with cheeses, pear, or prosciutto.
Let's bake it...
Prep time: 10 minutes
Inactive time: 18-20 hours
Active time: 30 minutes
Baking time: 20 minutes
Total time: 19-21 hours
Author: Inna of innichkachef.com
Yield: 2 large baguettes
Ingredients
700 grams bread flour
100 grams dark rye flour (I grind myself, using this mill and rye kernels)
2 teaspoons pink salt or Celtic salt
2 tablespoons barley malt syrup or honey
380 grams sourdough starter, ripe unfed
420 grams warm water or whey
1 tablespoon activated charcoal
1 teaspoon yeast
Directions
Activate the yeast: In an electric mixer bowl, combine activated charcoal, water, sourdough starter, yeast and barley malt. Mix all together with a hook attachment.
Mix the dough: Add both flours. Mix for 5-6 minutes on low-medium speed. Check if the dough is thoroughly mixed by doing the "window test". Basically, stretch a piece of the dough between two fingers and if the dough can stretch for 1-2 inches without tearing apart. It's done. If not, keep mixing.
Autolyze: During autolyze, gluten begins to form naturally without kneading. This makes the dough more elastic and easier to work with later on. After resting for 20 minutes, add salt and mix all together until everything incorporates.
First fold: Place the dough into a greased with olive oil bowl, cover and let it sit for 45-60 minutes. Take the dough, which should be looking more relaxed at this point. Grease your hands and do a first fold, watch the video for this step if you haven't done this yet.
Bulk fermentation: Cover and place in the fridge for 18-20 hours.
Preheat oven: Preheat oven with a stone till 450F.
Shape: Take from the fridge let it sit at room temperature for 2 hours or so. Punch down the dough and divide it into 2 equal portions. Shape each portion into a long baguette by rolling the dough into a rectangle, folding the edges inward, and then rolling it up tightly. Gently roll and stretch to form a long loaf, about 12-15 inches. Place to rest in the banneton.
Final rise: Cover with a dry towel and then lay a slightly wet kitchen towel on top of the dry towel. This double towel technique will keep the dough from drying out during the last rise, which can take up to two hours.
Move the baguettes: Gently move baguettes onto the baking sheet lined with baking paper. If you have a large enough pizza stone then place on baking paper and you won't need a baking sheet. Cover again with a double towel (dry towel and then lay a slightly wet kitchen towel on top) and let it rest for 20 minutes.
Score the baguettes: Remove kitchen towel and very gently brush baguettes with water, sprinkle with black sesame seeds and flour. Both these are optional. Then score baguettes by using a sharp knife or a bread lame, make 3-4 diagonal slashes on the surface of each baguette.
Bake with steam: Right before putting the baguettes in the oven, pour a cup of water into the preheated tray at the bottom of the oven to create steam. This helps create a crispier crust, but just brushing with water will give some of the steaming effect. Place the baguettes on the middle rack and bake for 20-25 minutes, until golden brown and crusty.
Cool: Let the baguettes cool on a wire rack before slicing.
Perfect for elevating your dinner table, impressing guests, or adding a unique twist to a brunch spread, the Black Baguette is as versatile as it is visually stunning. Whether paired with artisanal cheeses, seafood, or simply served with butter, this bread is sure to spark conversation and curiosity. A modern take on the classic French staple in your own kitchen, it invites you to explore the artistry of baking in a whole new light.
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