Name: Marbled Butterfly Pea Flower Sourdough Bread
Prep time: 30 min
Cook time: 35 min
Total time: 19 h 35 min
Cuisine: American
Ingredients: About 3g dried butterfly pea flowers (removed stem and discarded),; 80g boiling water; 180g bread flour (I used Japanese high gluten flour) - 90%; 20g whole wheat flour - 10%; 150g water (reserve 10g for salt) - 77% final hydration; 4g sea salt - 2%; 40g levain (sourdough starter - 100% hydration) – 20%; 90g bread flour (I used Japanese high gluten flour) - 90%; 10g whole wheat flour - 10%; 74g butterfly pea flower water (reserve 5g for salt) - 77% final hydration; 2g sea salt - 2%; 20g levain (active sourdough starter - 100% hydration) – 20%

Marbled Butterfly Pea Flower Sourdough Bread

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Marbled Butterfly Pea Flower Sourdough Bread is so pretty and I have been trying to bake it. I did the first one 2 months ago and the crumb and oven spring was not so great and I think that was due to an unhealthy starter. At my second attempt, the crumb, oven spring and ear turned out great but the colour was a little dull. The butterfly pea flower that I have has not been consistent. This is my third attempt and I think it's third time lucky! I finally achieved the colour, crumb, ear and oven spring that I have been looking for.

I used 77% hydration (final) as I think this is a good hydration for the Japan High Gluten Flour that I am using. Too much hydration will cause the colours to merge and the swirl pattern will get a little muddled.

The idea and method is adapted from "Full Proof Baking".

I have another Butterfly Pea Flower Open Crumb Sourdough Bread recipe that you may be interested.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Marbled Butterfly Pea Flower Sourdough Bread

Yields: 1 loaf

INGREDIENTS:

Butterfly Pea Flower Water:

About 3g dried butterfly pea flowers (removed stem and discarded), boil with 80g water, steeping for 30 minutes, strain to get the blue water and keep aside to cool.

White Dough:

180g bread flour (I used Japanese high gluten flour) - 90%

20g whole wheat flour - 10%

150g water (reserve 10g for salt) - 77% final hydration

4g sea salt - 2%

40g levain (sourdough starter - 100% hydration) – 20%

Butterfly Pea Flower Dough:

90g bread flour (I used Japanese high gluten flour) - 90%

10g whole wheat flour - 10%

74g butterfly pea flower water (reserve 5g for salt) - 77% final hydration

2g sea salt - 2%

20g levain (active sourdough starter - 100% hydration) – 20%

Please refresh your starter several times before baking day in order to get a better result if you do not feed your starter daily or regularly.
Please reserve some liquid and not add it all in one go as each flour absorbs water and hydrates differently.
Banneton (proofing basket)'s size - 6.5" oval shape
Ambient temperature after adding in levain: 25C

METHOD:

Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours. Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.
Autolyse -

White Dough - Mix flour and water, stir until there is no more dry flour with a spatula then by hand. Cover and leave for 1 to 3 hours.
Butterfly Pea Flower Dough - Mix flour and butterfly pea flower water, do the same as white dough.

Levain -

White Dough - Wet your hand, add 40g sourdough to the white dough and hand mixing until incorporated, about 3 - 4 minutes. Cover and rest for 30 minutes.
Butterfly Pea Flower Dough - Add 20g levain and do the same as white dough.

Sea Salt -

White Dough - Dilute sea salt with the balance of 10g water. Pour on top of the dough, use hand to mix in the sea salt water. It takes about 5 minutes until it is fully incorporated. Cover and rest for 15 minutes.
Butterfly Pea Flower Dough - Dilute sea salt with the balance of 5g butterfly pea flower water. Do the same as white dough.

Stretch and Fold -

Stretch and fold both dough individually in the dish as per the video. Cover and rest for about 30+- minutes or until the dough spread. Please watch your dough and not the clock. Time given is just a guideline.

Lamination & Combine both dough- Please watch the video. Put dough in a clean dish. Cover and rest for about 30+- minutes or until the dough spread. Please watch your dough and not the clock.
Coil Fold 1 - Fold dough in the dish. Cover and rest for about 30+- minutes or until the dough spread. Please watch the video.
Coil Fold 2 - Repeat the same. Cover and rest for about 30+- minutes or until the dough spread. Please watch the video.
Coil Fold 3 - Repeat the same. Cover and rest for 60 - 90 minutes or until the dough rise about 40 - 50%. Please watch the video.
Shaping - Please watch the video. Flour the counter top. Shape and transfer to a heavily flour banneton.
Proofing - Proof at room temperature for about 10 - 15 minutes.
Cold Retard - Then retard overnight in the fridge (4C) for about 12 - 16 hours.
Baking -

Preheat oven with the dutch oven (cast iron) at 250C (top & bottom heat) fo 30 - 60 minutes before baking.
Take bread dough out from the fridge, invert onto a parchment paper. Using a razor blade attached to a lame slash the dough approximately 0.5 inches deep at 45-degree angle. Immediately transfer the dough with the parchment paper to your preheated dutch oven.
Bake with cover on for 25 minutes. Remove the cover and lower the temperature to 220C (top & bottom heat), continue bake for another 10 - 15 minutes.
Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

GENERAL NOTES

SOURDOUGH STARTER

Please click this link for "How To Make Sourdough Starter" and "Sourdough Maintenance"

A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general. If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

BULK FERMENTATION

Bulk fermentation starts when you add in levain to the dough and ends when the dough is ready for shaping.

TEMPERATURE DURING BULK FERMENTATION

Ambient temperature plays a very important part in sourdough baking. It will affect the dough temperature and eventually affect your fermentation time. The cooler ambient temperature will extend the fermentation time. The greater degree of proof, the stronger the dough will be as explained by Trevor J. Wilson.

The ambient temperature that worked for me is between 25C - 26C and bulk fermentation time is between 4.5 hours to 5.5 hours. At the end of bulk fermentation, my dough would have increased 50% in volume. The dough should look puffy. It should jiggling when you slightly shake it. This is the end of bulk fermentation.

But, my kitchen ambient temperature (without air-conditioner) was 29C - 30C. So, I have to bring down the temperature.

How to bring down ambient temperature?

Air-conditioner room - Rest the dough in air-conditioner room during bulk fermentation. I used this option sometimes. I turned on my air-conditioner when I added in levain and try to maintain temperature between 25C - 26C.
Home oven (that's turned off) - Place ice cooler packs inside along with an ambient temperature thermometer. Then place your dough during bulk fermentation in the oven. Keep an eye on that thermometer and try to keep between 25C - 26C.

DOUGH STRENGTH AND EXTENSIBILITY

Too strong (tension or elastic) dough will take a longer time to increase (proof) in volume. So too strong dough may not have good oven spring and open crumb. While too weak dough (extensibility) dough may not hold it shape and rise with good oven spring too.

So over-working the dough (too strong dough) or under-working (weak dough) may affect the crumb structure and oven spring.

The number of coil folds is not fixed and very much depends on the strength and extensibility of the dough.

As demonstrated in an experiment by Kristen (Full Proof Baking) the over-worked dough rose super tall but was smaller in overall size and had a more dense crumb while the control dough rose tall during the oven spring and had a better overall result.

How do we know when it is enough and no more coil folds are needed?

We usually do 3 coil folds for this method. However, if by the second coil fold the dough is strong with less extensibility as you lift up a part of the dough then it should be the last coil fold, or just do a half coil folds instead of full. The resistance of the dough to being folded should be an indication to refrain from folding further.

How do we know when to do the next coil fold or stretch & fold?

When the dough spreads. Please do not rely on the time given in the recipe as it is just a guideline. Please watch your dough and not the clock.

Comments

Jesse GabrielNovember 25, 2020 at 10:26 AM
Hallo.
Dir ist das Brot großartig gelungen, ich würde es jetzt zu gerne kosten, yummi!
Viele Grüße sendet,
Jesse-Gabriel aus Berlin
P.S.: Danke für die Gramm Angaben!!!
YumiJuly 3, 2021 at 3:04 AM
hello, i followed your recipe, but i got into trouble at the 3rd coil fold. its still very wet and it sits flatly after fold. i tried with more folds, end up it breaks and its wet and sits flat. was it too wet? should i rest longer in between more folds?