The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Black Carbon Bread

monnyB's picture
monnyB

Black Carbon Bread

Two weeks ago I was in Singapore in a PD trip with my Faculty. As a side trip 4 of us went to Malacca for the day. We ate the most delicious 5-star Malaysian Rijst tafel I have tasted in years. It was just amazing. While looking around the hotel lobby we found the Hotel Equatorial's 'Cafe etc...' with some very well presented ploaves of bread. One if the loaves was called 'Black Carbon Bread' and was silly enough not to buy it as I could never eat it and I hate to waste good food.

The photo does not quite reflect the black carbon look thwt the real thing actually has, that's how I am sure the loaf  is not burnt.

Can anybody give me some insight as to how this effect would be achieved? I am sure ist's not a Russian bread as the crust really looks like a wheat flour was used. I have seen carbonised bamboo from Hong Kong and suspect that may be the ongredient that would gove this carbonised effect on food.

I'd love to your opinions about this intersting bread.

Should have bought some :o)

 

tomsbread's picture
tomsbread

Just Google Bamboo Charcoal bread in Google Images.  Apparently featured in the 29th episode of Japanese anime Yakitake.

monnyB's picture
monnyB

that solidified my thoughts. Looking at the crumb, I find the bread a bit less appetising looking because it is SO pitch black! I read a few entries stating that 20 gr bamboo charcoal powder would be sufficient. I jusy might try it. Apparently the flavour is not adversley affected and a sweeter dough is more appetising.

http://smartcontentz.hubpages.com/hub/Bamboo-Charcoal-Cooking 

Apart from that I made some good looking grain bread today with the chocolate roast malt I have.

MNBäcker's picture
MNBäcker

When I was learning to be a baker back in Germany, I made my fair share of "Black Carbon Bread". It's pretty much like regular bread, only it bakes about 2-3 hours, usually somewhere in the back of the oven...:)

Stephan

monnyB's picture
monnyB

Stefan, I remember those days well. For me it was usually the flaked almonds and the last tray of cookies!

Mini Oven's picture
Mini Oven

of crushing the charcoal into powder and using it in the next loaf!    

timko's picture
timko

hi,

I'm currently in Rome checking out bakeries. I have found a very interesting new bread being made here which is called  carbon bread. They do two versions, one a multi grain version and the other a glossy beautiful shiny black bread based on an olive oil bread formula. It looks like basalt.

The texture is light and silky as an enriched dough often is.

There is a slight, very slight gritty texture which is barely noticeable and quite pleasant against teeth. The idea, the baker told me, came originally from the Netherlands as a healthful option for digestion. The carbon is an additive and is a very fine black powder which he described is finer than flour. 

 I am very curious to try this out on my sad return home; and plan to consult Carol Fields and experiment with olive breads as a foundation.

The bakery if any one is interested  Roscioli

 Generally, I think, people fear food that is black, we think of it as burnt or unappetising. Is probably a protective measure?

But as an ex pat Australian  I can say that I grew up on Vegemite, a shiny black substance which is not to everyones taste either.

I hasten to add that this bread tastes nothing like Vegemite.

RoundhayBaker's picture
RoundhayBaker

... bread from The Manna House Bakery on Easter Road, Edinburgh. No photo, sorry, but it was very striking to look at and it tasted fine. But I've got no idea why the carbon was added other than for appearance. Or maybe as a post-curry breakfast bread to settle upset stomachs?