Bamboo Charcoal loaf in a bread machine? Anyone?
I'm new here so please pardon my ignorance.
Recently I was at an Asian cultural event and saw burgers being sold on a "Bamboo Charcoal Bun." They were quite unappetizing looking, but I wanted to eat something new. They were also advertised as having all sorts of health properties which I assumed were unproven hype. At any rate, the bun tasted fine even if the burger itself was mediocre. However, the next day I awoke with a stomach that felt better than is ever has in months. This prompted me to do a little research on charcoal and its properties. It seem that SOME of the claims can be proven. Well, I then started to look for somewhere to buy the buns, but none can be found. I did find recipes though. I'm considering getting a bread machine to try baking charcoal loafs and was wondering if anyone had done this already? Hence my arrival at this site. Below is a link to a site with a recipe. I'm hoping someone could instruct me on how this could be done with on of the consumer bread machines.
With a bread machine? How about sifting it into the flour? ...and make a loaf by hand?
I suppose it doesn't have to be bamboo charcoal. I've made my own lighting a wood fire and closing down all the vents in the grill once it's burning nicely.
Now I can make 2000 yr old bread that even looks like it survived a volcanic eruption! :)
Not sure why you want to use a machine unless perhaps you don't have an oven. That recipe is for hand mixing with a long ferment so is not great for a machine.
You could just add some of the powder to the recipes that come with your machine. Add a little extra water if it seems too dry.For buns though you will need to cook them in the oven anyway.
Thanks for the responses. I cook a lot but never bake. I've become adept at rapid quick & healthy meals. I remembered a roommate from years ago who had a bread machine. He set it going at night before bed, and then had a fresh loaf in the morning. That seemed like a possible way to make this bread that cannot be bought anywhere near me. I work from 7am to 7:30 pm. Cooking anything that take more than 20 mins is usually not possible.
Thanks again for the responses.
Only 20 minutes to cook? You must enjoy those tv cooking programs that race to serve up a three course meal in half an hour with an odd assortment of food. Me too!
Anyway, you might find more time on the weekends or plan around the working schedule, plenty of examples in the archives here. For example, you can mix up a dough when you get home (might include reducing the yeast) and let it ferment slowly in the refrigerator overnight, shape in the morning only to rise slowly in the fridge during the day and bake when you come home at night.
Keep in mind that yeast reproduces exponentially (and will slow down in colder temps) and that a tiny pinch grows over time to cover 24 hours. You could first experiment with just a small amount of dough and see what it does in your kitchen while you sleep and work. (more responses may be flying in during the week)
Welcome to the fascinating world of bread baking! :)
Found this post in the archives http://www.thefreshloaf.com/node/28472/black-carbon-bread
Inspired enough to try it and I ended up taking chunks of charcoal and adding 100g water in a small blender. Poured thru a small sieve into dough. A 70% hydration recipe needed to be 80% or dough required additional water to make up for the charcoal absorbing water.
The dough will bulk rise, be reshaped and left to proof upside down in a well floured basket (rye flour) (that's one idea)
The other is to split the dough after the bulk ferment and make a Vesuvius looking artefact. :)
Or do both.
Update... Did that. Baked the bread and my first comment on tasting the bread is that I didn't get the charcoal fine enough. Next time mortar & pestle. A bit toooo crunchy my bread. :) Needs to be a fine powder!!!
Darkness of the crumb is crazy! Butter looks fantastic melting on it. Cannot taste any charcoal. Glad to have a little flour on the outside, helps determine when baking's done. So Black! Letting the dough rise on a floured basket or textured surface adds a good distracting amount of decoration. :)
Just in time for Halloween!!
Looks close to the bun I had. My research says to use charcoal ground to a very fine powder. The bun I ate also had no discernible difference in taste from a regular hamburger bun. It was not crunchy, but was just black like yours.
To be honest, I'd prefer to be able to buy that bake myself. But we'll see if I undertake this endeavor--either with a machine or by hand. Either way, it'll be an educational experience. Thanks for your info.