Seriously, I don't really know why are we eating these ultra black breads. All because it is a trendy Asian food to eat??? I hope that you have not rolled your eyes on me! LOL!
Accordingly to Wikipedia, bamboo charcoal is made by burning bamboo that are five years or older in an 800-1200°C oven. What is the use of making bamboo charcoal? Well, most Asians believe that bamboo charcoal has excellent absorption properties and can remove bad odour and organic impurities. You know... Like any charcoal, bamboo charcoal is also commonly used to purify water.
I have seen and tasted many bamboo charcoal bread in Asia before but really ONLY A FEW are soft and moist enough to impress me! And I wonder why... Why are most charcoal bread dry and too hard to chew? No doubt that it must be the excellent absorption properties in bamboo charcoal that absorbs the moisture from the gluten making the bread tougher than usual??? For this reason, I clearly know that bamboo charcoal is a challenging ingredient to incorporate into bread.
I have been lurking around to find an ideal bamboo charcoal bread recipe for years... After trying several charcoal bread recipes from food blogs and internet, I must say that nothing beat this recipe!!! So unbeatable that I dare to say that THIS moisture-overloading bread recipe is the BEST that I have tried so far. No? Please tell me if you have tried any other charcoal bread recipe that is better than THIS...
|Extreme soft and moist Bamboo Charcoal Sandwich Bread|