Charcoal Sourdough with White Chocolate & Pistachios

For Dough: 

• SwissBake® Charcoal Sourteig 25 – 250g 
• Type 55 Flour T55 – 750g 
• Cold Water – 650g 
• Fresh Yeast – 20g 

Inclusions: 

• White Chocolate Chunks or Callets – 150g 
• Whole Pistachios (shelled) – 150g 

DAY 1 | MIXING, SHAPING & RETARDATION 

1. Mise en Place: Accurately weigh all ingredients. Use whole, shelled pistachios and high-quality white chocolate chunks or callets for the best inclusions. Ensure water is cold (~5°C) to manage fermentation time. 

2. Mixing (Spiral Mixer – Direct Method): In a spiral mixer, combine SwissBake® Charcoal Sourteig 25, flour, salt, fresh yeast, and cold water. Knead on low speed for 4 minutes to bring the dough together. Increase to high speed and continue mixing for 5 minutes until a strong, elastic dough forms. In the final minute of mixing, reduce to low speed and gently incorporate the white chocolate and pistachios until evenly distributed. The Desired Dough Temperature (DDT) should be 24°C–26°C. 

3. Bulk Fermentation: Transfer the dough to a lightly oiled container and bulk ferment at ambient room temperature for 2.5 to 3 hours. Perform 2 sets of stretch-and-folds at 60-minute intervals to build dough strength and structure. 

4. Dividing & Pre-shaping: Turn the dough onto a lightly floured surface and divide into 4 equal pieces of approximately 500 g each. Gently pre-shape into rounds, cover, and rest for 20–30 minutes. 

5. Final Shaping & Retardation: Shape each piece into a tight boule or bâtard. Place seam-side up into well-floured bannetons. Immediately cover each banneton in a plastic bag or with wrap to prevent skin formation. Refrigerate at 4°C to 5°C for 12–18 hours for long cold retardation. 

DAY 2 | BAKING 

6. Baking Direct from Cold: Pre-heat a deck oven with baking stone to 230°C for at least 45–60 minutes. Remove one banneton at a time directly from the fridge. Invert onto a baker’s peel, score using a lame, and transfer to the hot stone. Inject a generous amount of steam. Bake at a falling temperature—start at 230°C and reduce to 200°C. Bake for ~40 minutes or until the crust is firm and sounds hollow when tapped. 

7. Cooling: Allow the baked loaves to cool completely on a wire rack before slicing. Cooling time is essential for crumb structure and flavour development.