Black Death Sourdough Bread Recipe

This Black Death sourdough recipe makes two loaves with black sesame seeds and a dark crumb. It uses an active starter, a series of folds, and an overnight refrigerator proof.

Browse all sourdough bread recipes.

Ingredients

  • 800g cool, unchlorinated water
  • 200g refreshed, active sourdough starter
  • 20g food-grade activated charcoal
  • 1,000g organic all-purpose flour
  • 20g unrefined sea salt
  • 200g black sesame seeds, plus extra for coating the loaves

Yield: Two loaves. This recipe contains wheat and sesame. The charcoal is part of the original recipe, not a health or detox recommendation. If you take medication, check with your pharmacist before choosing a recipe containing activated charcoal.

Before mixing, make sure your starter is reliably active. Our sourdough starter feeding guide explains how to prepare it.

1. Mix and rest

In a large bowl, stir together the water and starter. Add the flour and charcoal, then mix with a dough whisk or by hand until the mixture forms a cohesive mass.

Let the dough rest for 40–60 minutes so the flour can absorb the water.

2. Add the salt

Add the salt and mix thoroughly. The dough is fairly wet, and you may need to knead it to distribute the salt evenly. Rest for 15 minutes.

3. Fold and add the sesame seeds

With wet hands, reach under the dough on the right side and fold it over to the left. Repeat from the left, top, and bottom. Rest for another 15 minutes.

Sprinkle the 200g black sesame seeds over the dough and repeat the folds to incorporate them. Continue folding every 15 minutes for the first 2 hours.

After the folding period, let the dough rise on the counter for another 2–3 hours. The original recipe gives an overall bulk-fermentation window of approximately 5–6 hours; temperature and starter activity can change the timing, so observe the dough rather than relying only on the clock.

4. Divide and preshape

Turn the dough onto a clean, slightly damp counter and divide it into two equal portions.

Fold one portion into a round and turn it seam-side down. Repeat with the second portion. Let both rounds rest for 10–15 minutes.

5. Coat and refrigerate overnight

Prepare two clean kitchen towels with a layer of black sesame seeds. Place a dough round on each towel, seam-side up.

Set the towel-lined dough rounds into medium bowls or proofing baskets. Cover with plastic bags and refrigerate overnight, or for up to 24 hours as directed in the original recipe. Check the dough's condition before baking.

6. Preheat and bake

Preheat the oven to 475°F with a heavy-bottomed, lidded pot inside. Use cookware rated by its manufacturer for this temperature, including its lid and handles.

  1. Carefully place a loaf into the preheated pot, seam-side down. Avoid touching the hot pot or dropping the dough.
  2. Cover and bake for 30 minutes.
  3. Remove the lid and bake for another 10–20 minutes, until the crust is fully formed. The dark color makes browning harder to judge, although slight browning may be visible at the edges.
  4. Carefully remove the loaf and cool completely on a wire rack before slicing.

Repeat for the second loaf, or use two suitable preheated pots if your oven has room.

Starter care and related recipes

If your starter is sluggish before mixing, see why a sourdough starter may not rise. Between baking days, follow our starter storage guide.

For a loaf without charcoal or sesame, try our Classic Sourdough Bread Recipe. Return to all sourdough bread recipes for more options.