INSTRUCTIONS

1. Mix yeast, 1 tsp sugar, and ½ c water together in a bowl and let sit until the top of mixture bubbles and foams.
2. In a separate bowl, sift together flour, charcoal, and Himalayan salt.
3. Transfer the flour mixture to a large bowl and make a small well in the middle. Mix yeast mixture, ¾ c water, and salt until the flour is absorbed and the dough starts pulling away from the bowl. Add more flour if necessary.
4. Move dough to a floured surface and dust with flour. Pull edges up towards the center until you have a relatively smooth ball of dough. Generously coat all sides with flour.
5. Flip dough (seam side down) into a floured bowl or floured proofing basket. Cover with a towel and let rest until dough doubles in size.
6. Place the dutch oven (with lid) in the oven and preheat to 460 degrees F. After the oven has reached 460, let it heat for an additional 20 minutes.
7. Gently flip bowl over onto parchment paper, don’t shake the dough out or you’ll lose air bubbles. Pick up the parchment paper and carefully place it in a dutch oven. Cover with lid and bake for 30 minutes. Remove the lid from dutch oven and bake for an additional 10-20 minutes. The floured parts should be light gold in color.
8. Remove from oven, remove bread from oven and let cool on a wire rack. Serve warm and store leftovers in a bag or airtight container.

Omit the charcoal for a classic boule! Freshly chopped herbs are a great addition, add them to the flour mixture before you let the dough rise.