Orange Chacoal Toast

Soft, fluffy and beautifully striking, Orange Charcoal Toast combines rich bamboo charcoal dough with bright bursts of sweet, citrusy orange. Buttery and aromatic with a refreshing fruity finish, it’s a unique loaf that tastes just as good as it looks.

Prep

2 hrs 30 mins

Bake

40 mins

Total

3 hrs 10 mins

Yield

2 loaves

Ingredients

Old Dough
• RedMan Bread Flour | 1207 | 25g
• Bruggeman Instant Low Yeast Blue | 10386 | 0.1g
• Water | - | 18g
• Deltasal Fine Sea Salt | 58415 | 1g

Toast Dough (500g per person)
• RedMan Bread Flour | 1207 | 240g
• Old Dough | - | 40g
• RedMan Bamboo Charcoal powder | 62172 | 5g
• RedMan Caster Sugar | 1417 | 26g
• Eggs | 12088 | 26g
• Bruggeman Instant Dry Yeast Brown | 10385 | 5g
• RedMan UHT Whipping Cream Dairy 35.5% Extra Whip | 106311 | 19g
• Water | - | 132g
• Deltasal Fine Sea Salt | 58415 | 5g
• RedMan Unsalted Lactic Butter | 68328 | 36g
• RedMan Dried Peel Cube | 737 | 40g

Candy Orange
• Orange | - | 1 nos
• Water | - | 100g
• RedMan Caster Sugar | 1417 | 100g

Instructions

**Method:**
1. All ingredients mix well.
2. Proof at room temperature for 2 hours.
3. Keep in the chiller for 15-18 hours.

**Method:**
1. Citrus peel soak with orange juice (1:1).
2. Put all ingredients together, except salt, butter, and soaked citrus peel.
3. Mix the dough to start combining, then add the salt.
4. Until the dough is soft and smooth, add in the butter.
5. Mix the dough and cut to 250 g each, then rest for 30 minutes.
6. Place the orange slice at the tin bottom with baking paper.
7. Shape the dough and perform the final proof for 60 minutes.
8. Bake at 160/230°C for 35-40 minutes. (Home oven: 180°C with fan, lower rack for 30 minutes, cover with aluminium for the last 10 minutes.)

**Method:**
1. Boil the sugar with water, then soak the orange slice.