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.  

Please read the below notes before baking.

ROOM TEMPERATURE
Room temperature in your kitchen plays very important part in sourdough baking.  If you want to have nice oven spring, please do not over proved dough during bulk fermentation.  Warm temperature in your kitchen may cause over proved dough.  

28C – 30C is the room temperature at my kitchen (without air-conditioner)
25C – 27C is the room temperature at my kitchen with the air-conditioner turned on.

Bulk fermenation at room temperature 25C - 27C for this recipe.  Bulk fermentation started when levain is added.

Please reduce the duration of resting time if your room temperature is 28C – 30C.

SOURDOUGH STARTER
It is advisable to refresh the sourdough starter before preparing the levain and to use the starter (levain) at its peak.

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.

Recipe - Butterfly Pea Flower Open Crumb Sourdough Bread


INGREDIENTS:

285g bread flour (I used Japanese high gluten flour) 
40g whole wheat flour 
253 butterfly pea flower water (reserve 10g for salt) - 80% final 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:

METHOD:
  1. Feed starter 
    1. Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 2 – 3 hours.
  2. Autolyse - Mix flour and butterfly pea flower water, stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for 2-3 minutes at low speed.  Cover and leave for 1 to 3 hours.
  3. Levain - Wet your hand, add 65g sourdough to the dough and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes until window pane stage.  Cover and rest for 30 minutes.
  4. Sea Salt - Dilute sea salt with the balance of 20g 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 30 minutes.
  5. Bench Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer dough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Cover and rest for 30 minutes 
  6. Lamination -  Lightly mist the counter top with water and wet your hand.  Pull from centre out to form a rectangle shape.  Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  Cover and rest for 30 minutes.
  7. Coil Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
  8. Coil Fold 2 - Repeat the same.  Cover and rest for 30 minutes
  9. Coil Fold 3 - Repeat the same.  Cover and rest for 90 minutes.
  10. Shape - Flour the counter top.  Shape and transfer to a heavily flour banneton.  
  11. Proof - Proof at room temperature for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  12. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  13. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
  14. Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes.
  15. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.
Note:  
  1. Usually 3 coil folds should be enough.  But, sometimes you may need extra coil fold if your dough is spread and not enough gluten develop.


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6 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
  3. Hi, thanks for sharing.
    I don't have sourdough starter, if i change to instant yeast will it turn out this purple colour too?

    ReplyDelete
    Replies
    1. Hi, thank you for your comment and question. Yes, it will as long as you use a lot of butterfly pea flowers. I used a lot for this bread.

      Cheers :)

      Delete
  4. Hi thk u for sharing such a beautiful bread. I need some of your advice. I tried to bake my sourdough, however each the scoring are gone cant see the ears after went into oven. I'm using normal bread flour, is it due to flour or oven temperature ? Any good tips? Thks in advanced.

    ReplyDelete
    Replies
    1. Hi, thank you for visiting my blog. I think you have over proofed your dough during bulk fermentation. Could be our warm temperature here.

      Please see my general notes in my post.
      Room temperature in your kitchen plays very important part in sourdough baking. If you want to have nice oven spring, please do not over proved dough during bulk fermentation. Warm temperature in your kitchen may cause over proved dough. The best temperature is 25C - 27C. If you are in tropical climate, turn on air conditioner or rest the dough in air conditioned room. Or you can shorten the bulk fermentation time.

      Cheers :)

      Delete

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