Black Magic Baguette
The trend of black bread (I don't mean black bread, but black bread) has been going on for a long time, so I couldn't resist it either. There are two most common ways to get black: with cuttlefish ink and with activated carbon. Cuttlefish ink is hard to find in Vinkovci, but I read that you can feel the specific taste in bread, so I decided on activated charcoal, which is harmless to health in these small quantities, and as it is tasteless and odorless, it does not change the taste of bread and has exclusively coloring function. I bought activated charcoal at the pharmacy, it has the consistency of smaller granules and I sifted it through a strainer. I put about a teaspoon and a half, although I believe that just one teaspoon (for coffee) would be enough. As I am on a VI with a scale when working with flour because I work by taste and color intensity, simply try one teaspoon on this amount of flour. And so that the bread does not remain uniform and dull in taste, I added cayenne pepper
- Sift both types of flour and add sifted activated carbon, salt, yeast, sugar, pepper, olive oil, cayenne pepper and knead a medium soft dough with lukewarm water.
- Cover with foil and cloth and leave in a warm place to double in volume.
- Shape the bread, leave it to rise in the baking tin for half an hour, coat with salt water before baking. Sprinkle with light sesame or other light-colored seeds if desired. Here he is in good company with Mediterranean and chestnut bread
- Bake at 200 C for the first 20 minutes, then reduce the temperature to 180 C and bake for another 10 minutes (temperature and baking time depends on the oven). After baking, carefully transfer the bread to the cooling wire.
Finger food, mini sandwiches, bruschetta ...