A bread roll "Black-white"

Description

I've been interested in baking with the addition of activated charcoal. It is unusual and very impressive. In this recipe I'll show you what happens with different amount of activated carbon in the test. Come and visit us, Cooks! Will experiment!

Ingredients

Water

220 ml
Yeast

3 g
Sugar

1 tsp
Flour

350 g
Salt

0.5 tsp
Vegetable oil

2 Tbsp
Water

200 ml
Yeast

3 g
Sugar

1 tsp
Flour

350 g
Soy sauce

2 Tbsp
Vegetable oil

2 Tbsp
The food dye

20 piece

Cooking

I have not once baked this unusual bread. The first time I rastolkli into powder activated carbon and mixed it in with the flour. I thought the dough was painted unevenly.

So the next time I opened the coal in soy sauce TM Kikkoman. The effect was stunning! But first things first.

While activated carbon in soy sauce itself hisses and foams in two bowls, pour warm water (the amount for white and black test different!). Add sugar and yeast, stir everything up, cover each bowl and leave to warm for 15 minutes or until foamy cap.

In two separate dishes place flour for white and black test. In flour for white dough, add salt. The flour for black test added dissolved in soy sauce activated charcoal.

Each flour mixture add the vegetable oil and knead two types of dough separate. Note the black dough - I kneaded with a smaller amount of coal and added it in powder form. Visible black inclusions, the dough is dyed unevenly and it is rather grey than black.

But the dough with the right amount of coal, dissolved in soy sauce. The dough is pretty unrealistic (I think!). Cover both the dough and leave in a warm place to rise for 1 hour. During this time the dough once abenaim.

Further, each type of dough divide into equal pieces and formed of them balls. On each bread roll you will need two balls of each test.

Roll out each ball into a rectangle and fold them over, lightly pressing to each other, alternating colors and brushing with a damp brush the flour. Thus, between the layers of air pockets, and the bars do not deform during baking.

The resulting pile of dough rolled with a rolling pin...

... roll out.

I got three small rolls. Spread them on a baking tray, covered with baking paper some distance from each other, making bumpers out of paper. This is to ensure that when proofing the bars "grow" up, not breadth. Cover and leave in a warm place for 20-30 minutes.

The oven turn on the heating t 200-205 degrees. Bake rolls for 20-25 minutes (or until tender). The bread is that color difficult to determine in readiness :) I focused on the time and the sound - when tapped the finished bar makes a hollow sound.

Comments and reviews

Leave a comment or a recipe review