CHARCOAL SOURTEIG 25

CODE - B12495

A specialized mix for the preparation of artisan sourdough bread with a blend of natural dehydrated sourdough and activated charcoal that provides a distinct apprearance....Read More

Formulated using a blend of natural sourdough powders.
Contains activated charcoal powder for dark crumb appearance
Produces crisp European-style crust and aromatic profile
Supports artisan-style sourdough texture and structure
Designed for professional sourdough bread applications

USAGE : Artisan charcoal sourdough breads, buns, baguettes with a distinct dark grey crumb.

DOSAGE : 25 %

Available Pack Sizes :

1 KG BAG

1 KG BAG

PRODUCT
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RECIPE
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Description

SwissBake® Charcoal Sourteig 25 is a specialised formulation developed for the production of artisan charcoal sourdough breads with a distinctive dark grey crumb and crisp European-style crust. Crafted using a blend of natural sourdough powders derived from durum wheat and rye, along with activated charcoal powder, the mix delivers balanced sourdough character, aromatic depth and visual differentiation. Designed for professional artisan bakeries, it enables the production of contemporary sourdough breads with consistent structure, flavour and gourmet appearance.

Creates visually distinctive charcoal sourdough breads
Delivers balanced sourdough flavour and aroma
Ensures consistent crumb colour and crust development
Enhances menu differentiation for artisan bakeries

Key Ingredients

Dehydrated Rye Sourdough, Dehydrated Wheat Sourdough, Activated Charcoal Powder, Vital Wheat Gluten, Wheat Flour, Malted Barley, Salt, Vitamin C, Vegetable-Sourced Enzyme Blend.

Recipe

Ingredients	Quantity (gm)	Quantity (%)
CHARCOAL SOURTEIG 25 [B12495]	250 gm	25%
REFINED WHEAT FLOUR	750 gm	75%
WATER	650 gm	65%
FRESH YEAST	35 gm / 14 gm	3.50% / 1.4%

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Method

Place all the ingredients in a mixing bowl. Use a spiral mixer to mix on a slow speed for 4 min and then mix on a fast speed for 5 min. Dough temperature should be at 24ºC to 26ºC. Bulk fermentation for 30 minutes. Scale the dough weight for 500 gm. No intermediate proof is required. Final proofing for 40 minutes under 75% humidity and temperature of 32°C. Bake at 230ºC under a falling temperature of 200ºC for 40 minutes approx. for 500 gm dough. Bake with lots of steam.