Charcoal Sourdough Boule with Cheese
Sourdough is always worth the wait. The lazy way is so easy to achieve...it's time to get all trendy and go black. It is delicious!
I hope by now my little sourdough peeps, you are almost professionals! If you are new to this course, welcome and get with it. There is so much in here.
This recipe is a new addition and does not appear in the Lazy sourdough bakery booklet. It was so good I just had to add it in here. Watch this space as occasionally I get all creative and something new will pop up in the course. I am thinking of all of you who asked for gluten free sourdough. It is a work in progress.
This time next year maybe! winky face!
Enjoy this one! We sure did.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams Levain nice and bubbly and good to go Recipe
- 260 Grams filtered water
- 400 Grams bakers or strong flour
- 10 Grams Activated Charcoal (Approx 1 tbsp)
- 10 Grams Fine grind salt
- 150 Grams red Leicester cheese, cubed
- Masa Harina or other non gluten flour for dusting
Do
- 1
Place levain, water, flour and salt into the Thermomix bowl and knead 30 sec/Interval or dough setting. Leave in the Thermomix bowl for up to an hour. Knead further 1 min/Interval or dough setting. Tip out onto an oiled bread mat and wrap. Keep draft free for up to 6 hours until the dough is soft and pliable.
- 2
Without worrying too much about it, give the dough a couple of pull and stretches throughout the proofing time.
- 3
When you are ready to prove for the last time, cube the cheese into large chunks. Get the charcoal powder ready.
- 4
Using the pull and fold method, work the dough, incorporating both the cheese and the charcoal into the dough. A marbled look with the charcoal is really nice.
- 5
Repeat pull and fold until you are happy. Flour a banneton with non gluten flour and form the boule as the video instructs. Place pretty side down into the banneton and cover.
- 6
Rise until it has reached the top of the banneton or until you are happy it is ready to bake. Preheat your oven and hopefully a cast iron Dutch oven for at least 30 minutes to an hour at 260°C. When you are ready to bake, turn the banneton upside down onto a piece of baking paper, score the loaf in your pattern of choice and quickly transfer to the Dutch oven, lid on. Turn the oven temperature down to 220°C and bake 20 minutes. Remove lid and bake further 25-30 minutes. It can be difficult to tell if you have achieved the crust you are hoping for with this loaf so your experience and tapping the loaf hoping for a hollow sound will help you.
- 7
This crust is a bit more chewy than a regular loaf with no charcoal. It is delicious toasted and that cheese, oh my! Pass the Pepe.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
