The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"Holzkohlensalz"-translates as charcoal salt........

Sedlmaierin's picture

"Holzkohlensalz"-translates as charcoal salt........

wondering if anybody has any ideas........the recipe from w. fahrenkamp is for a rye bread (1500g rye flour 1370 and 750g SD)-since it is meant to imitate the flavor of a bread baked in a wood oven, it calls for "holzkohlensalz"-charcoal salt. well, i have never heard of charcoal salt. does the idea of using liquid smoke strike fear into SD hearts? could i use one of those wooden grill planks-----should i just forget about it?


mrfrost's picture

Try "smoked" salt, although it too is pretty hard to find. Definitely can be found online though from just about any spice merchant, like Penzey's, etc.

ps: Can't believe Penzey's doesn't have any kind of smoked salt. I have never bought there but am always reading rave reviews, here and other places, about them. does carry a few varieties of smoked salt.

davidg618's picture

I got 3,800,000 returns. Apparently, it's a common product since the first page listed half-a-dozen retailers online.

As to liquid smoke, it's my understanding that it is made by passing wood smoke through water, and bottling (and selling) the result. You'll have to ask the chemists what products result when, let's say hickory wood smoke, has a few extra hydrogen and oxygen atoms to socialize with.

I for one, have been leery of the stuff, to the point I don't use it. However, I do smoke meat. Considering meat has a lot of water in it, I'm probably making the same products.

David G

Frequent Flyer's picture
Frequent Flyer my guess as to what they call "charcoal salt." 

If so, it can be purchased or made. 

To purchase, try:|8504|smoked%20sea%20salt||S|e|3629106452&gclid=CKj32t2onaACFdk55Qodbz5I2w

or my favorite spice store:*20541677cd265461a5cd287d54adaafe9cf6

It's easy to make at home and costs a fraction of store-bought smoked salt.  This site:    gives methods of making it with a wok, a stovetop smoker, a grill and so on.  You expose salt (an aluminum pan makes it easy) to smoke generated by wood chips on a 350 F grill for an hour. 

 People scoff at using liquid smoke; however, I understand it's just condensed wood smoke which makes it kinda sorta natural.




Sedlmaierin's picture

Hey- thanks all for those links....particularly making it yourself!

Frequent Flyer's picture
Frequent Flyer

If you make the salt on the grill, the heat source and the wood chips need to be on one side of the grill and the salt in the pan on the other side.  That's the standard indirect method.