Butterfly Pea Flower Open Crumb Sourdough Bread

by - June 25, 2019






Thank you to Kristen from Full Proof Baking for the inspiration and basic open crumb sourdough bread recipe. 

This bread is supposed to be retarded in the fridge for 12 - 16 hours after shaping and bake the next day.  However, I forgot and left it outside in room temperature (30C) for almost 2 and half hours.  By the time I realised, the bread had risen and I had no choice but to bake it on the same day.  Luckily it still turned out okay but I didn't get a nice spring oven.  

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.

Butterfly Pea Flower Open Crumb Sourdough Bread Recipe 


INGREDIENTS:

285g bread flour (I used Japanese high gluten flour) 
40g whole wheat flour 
253 butterfly pea flower water (reserve 10g for salt) - 80% hydration
65g active sourdough starter
7.5g sea salt 
Hand full of chia seeds for topping

Levain:
65g sourdough starter (Feed 25g sourdough starter + 25g flour + 25g water, keep at room temperature, wait until tripled, around 4 - 5 hours) 

Butterfly Pea Flower Water:
50 dried butterfly pea flowers, boil with 300g water, steeping for 30 minutes, strain to get the blue water and keep aside to cool.

METHOD:

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2 comments

  1. I love the color and the crumbs. Would love to try this out once my starter is strong enough.

    ReplyDelete
  2. Hi there, thank you for your comment. Welcome to sourdough baking. You will be going to enjoy it.

    Cheers :)

    ReplyDelete