That sounds incredibly cool — a Jack Skellington Charcoal Sourdough Loaf? 🖤🎃 It’s spooky, dramatic, and totally doable if you’re comfortable with sourdough baking!
Here’s a step-by-step recipe and design guide to make this dark, gothic sourdough loaf with edible activated charcoal and a Jack Skellington face scored on top.
🥖 Jack Skellington Charcoal Sourdough Loaf
🛒 Ingredients:
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500g bread flour (or strong white flour)
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350g water (room temp)
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100g active sourdough starter (fed and bubbly)
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10g salt
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1–1½ tsp activated charcoal powder (food grade only)
👨🍳 Instructions:
1. Mix the Dough (Autolyse):
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In a large bowl, mix flour, water, and charcoal powder until no dry bits remain.
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Cover and let rest for 30–45 minutes.
2. Add Starter & Salt:
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Add your sourdough starter and salt.
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Mix well using the “pinch and fold” method until combined.
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Cover and let rest for 30 minutes.
3. Bulk Fermentation (3–4 hours):
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Stretch and fold the dough every 30–45 minutes.
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Cover and let ferment at room temp until it’s puffy and increased in volume (but not doubled).
4. Shape the Dough:
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Turn the dough out onto a floured surface.
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Shape into a tight round boule.
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Place seam-side up in a well-floured proofing basket (banneton), or a bowl lined with a floured towel.
5. Cold Proof:
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Cover and place in the fridge overnight (8–12 hours) for flavor and structure.
🌙 Bake Day (Jack Skellington Time!)
6. Preheat the Oven:
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Place a Dutch oven inside your oven and preheat to 475°F (245°C) for at least 45 minutes.
7. Score the Jack Face:
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Gently invert your cold-proofed dough onto parchment paper.
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Dust with a bit of flour and lightly rub it across the surface.
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Use a sharp lame or razor to score Jack Skellington’s face:
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Two large slanted eye holes
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Two small nose slits
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A stitched smile (curved line with short cross cuts for “stitches”)
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Optional: score “eyebrow” details to make him look mischievous
💡 TIP: Lightly sketch it on the floured dough with a toothpick before scoring.
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8. Bake:
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Carefully place dough into the preheated Dutch oven.
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Cover and bake for 20 minutes.
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Remove lid and bake another 20–25 minutes until crusty and blackened just right.
9. Cool Completely:
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Let the loaf cool on a rack for at least 1 hour before slicing (to avoid a gummy crumb).
🧪 Notes:
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Activated charcoal is tasteless in small amounts and gives that dramatic black color.
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Don’t use too much — 1 to 1.5 teaspoons is enough to color without affecting flavor or digestion.
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You can add herbs or garlic to the dough for a savory twist.