Charcoal Sourdough Recipe - Millstone

Halloween might be creeping up on us, but the only thing bewitching people this October is this spooky Charcoal Sourdough recipe.


For the leaven:

  • 100g Millstone White Bread Wheat Flour
  • 80g water at room temperature if your kitchen is between 20°C – 23°C. If it is cooler or warmer, then adjust the water temperature to compensate
  • 20g active sourdough starter

For the main dough:

  • 260g Millstone White Bread Wheat Flour
  • 40g Millstone Wholewheat meal Flour
  • 200g cold water
  • 8g sea salt. Do not use table salt as it contains chemicals that will mess with proper fermentation
  • 8g activated charcoal powder


Make the leaven:

  1. Mix the water, sourdough starter, and flour until there is no dry flour left. Cover and ferment for 12 – 16 hours or until almost tripled in volume.
  2. If your leaven is ready, but you are not ready to make the dough yet, then simply pop it in the fridge to slow down fermentation. The only thing you will need to adjust is the water temperature in the final dough as the leaven will be cold.

Make the dough:

  1. In a large bowl combine the water, salt, wholemeal flour, and activated charcoal. Mix well to dissolve the salt and distribute the ingredients evenly. Add the leaven and the white flour. Mix until there is no dry flour left.
  2. Tip the dough out on your table and knead for 10 minutes. If it is too sticky, then you can switch to the stretch & fold method. Desired dough temperature 24°C – 25°C. If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
  3. Cover dough and ferment for 1 hour.
  4. Brush the table with water and tip the dough out with the smooth side down. Spread it out to a thin rectangle. Fold the dough up.
  5. Cover and ferment for 1 hour.
  6. Repeat step 4.
  7. Ferment the dough for 1 hour.
  8. Repeat step 4 again.
  9. Ferment the dough for 1 hour.
  10. Pre-shape the dough as desired.
  11. Allow dough to rest for 30 minutes.
  12. Final shape. Dust the loaf with flour and shake off any excess. Place it in a proofing basket smooth side down. Pinch the seam together at the bottom. Cover and cold proof for up to 24 hours. *One hour before baking preheat your oven and baking vessel to 230°C fan off.
  13. Tip the loaf out on a piece of non-stick paper. Brush off any excess flour, then brush the loaf with water.
  14. Score and bake with the lid on for 20 minutes. Remove the lid and bake for 20 more minutes.
  15. Allow to cool down before packaging or serving.

Recipe sourced from