Ingredients
Method
- Pour warm water into a bowl, sprinkle yeast, and stir gently for 2 min
- Add honey to the water-yeast mixture until syrup-like consistency forms
- Whisk flour, activated charcoal, and salt in separate bowl until combined
- Transfer wet mixture into dry ingredients and stir to form rough dough
- Knead dough on floured surface for 8–10 min until elastic
- Place dough in greased bowl, cover with damp cloth, and let rest 45 min to double
- Punch down dough, shape into round loaf, and place on parchment paper
- Cover with towel and let rise again for 20 min
- Preheat oven to 220°C (428°F) with baking stone inside for 30 min
- Slide loaf onto the baking stone and bake until golden and hollow-sounding
Notes
Use 100g whole-wheat flour instead of bread flour for a nuttier texture
Dissolve 4g of activated charcoal tablets in warm water as alternative to powder
Adjust to 3g salt for low-sodium version
Substitute olive oil with sesame oil for aromatic variation
Storage: Freeze baked loaf in airtight bag for up to 2 months
Dissolve 4g of activated charcoal tablets in warm water as alternative to powder
Adjust to 3g salt for low-sodium version
Substitute olive oil with sesame oil for aromatic variation
Storage: Freeze baked loaf in airtight bag for up to 2 months