1. Start with a Healthy Sourdough Starter
• Your starter is the engine of your sourdough. For a good rise and open crumb, it should be:
• Bubbly and able to triple in 3–5 hours after feeding
• Mildly sweet in aroma, not overly sour or acidic
• Light and airy when stirred
• Tip: If your starter has been refrigerated and not feeding every day, feed it several times before baking to reactivate it fully.  Please check out the Sourdough Maintenance "here".
2. Watch the Temperature 
• Ambient temperature plays a huge role in fermentation speed and gluten development.  It will affect the dough temperature and eventually affect your fermentation time. Warmer ambient ferments faster, while cooler ambient takes longer.   The ideal ambient temperature is around 24°C–26°C (75°F–79°F).  If your environment is cold, you can use a warm spot like inside the oven with the light on, or a proofing box.
• Baking in a Tropical Country:
• In a warm kitchen (above 28°C/82°F), fermentation can move very quickly, which may lead to over-proofed dough.   To control the temperature:
• Use cooler water when mixing your dough.
• Bulk ferment in a cooler room if possible, or use an air-conditioned room.
• Shorten the bulk fermentation time and watch the dough, not the clock.
• You can also place the dough in a cooler box (without ice) to create a slightly cooler and more stable environment.
• Tip: Warmer temperatures can create faster fermentation, but be careful — if it’s too warm, you risk over-proofing and weakening the dough.
3.  Nail the Bulk Fermentation
• Bulk fermentation is where most of the magic happens for an open crumb.  
• The dough should rise about 50% to 75% — not double at the end of bulk fermentation.
• You should see bubbles forming on the surface and edges.
• The dough should feel lighter and slightly jiggly.
• In a Warm Kitchen:
• In tropical climates, bulk fermentation can finish much faster — sometimes in just 3 to 5 hours (or less), depending on your dough temperature.
• Always observe the dough’s behavior rather than sticking strictly to a timeline. It's better to slightly under-proof than over-proof when aiming for an open crumb.
• Tip: Stretch and folds (or coil folds) during bulk fermentation help strengthen the dough without deflating it. Typically, 3 to 4 sets spaced 30–45 minutes apart work well, but you may need to adjust depending on how quickly your dough is fermenting.
4. Build Good Dough Strength
• For a beautifully open crumb, the dough needs enough strength to trap the gases formed during fermentation, but not be overworked.  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.  
• Proper gluten development is key. This starts with gentle mixing and continues with lamination and folds during bulk fermentation.  Over-handling can knock out the precious gas bubbles you're trying to keep.
• Tip: Think “gentle but firm.” Handle the dough carefully at shaping to maintain the gas pockets inside.
5. High Oven Heat with Steam
• This gives the bread better oven spring and crust.

Troubleshooting Guide

🔹 Bread turned out dense, not airy

Starter may not be active enough—refresh it until it doubles or triples within 4–6 hours.

Bulk fermentation might have been too short—wait until dough rises ~50% before shaping.

🔹 Color isn’t vibrant purple

Butterfly pea tea may have been too weak—steep more flowers for deeper color.

Acidity levels vary—if dough is very sour, the color may lean violet instead of bright blue.

🔹 Dough too sticky to handle

Hydration may be too high for your flour—reduce water slightly or hold back some until mixing.

Wet your hands lightly when coil folding or shaping to prevent sticking.

🔹 Crust too dark or hard

Oven may be too hot—reduce baking temperature slightly after the first 20 minutes.

Cover the loaf with foil if the crust browns too quickly.

🔹 Bread collapsed after baking

Likely over-proofed—use the finger poke test before baking.

Ensure shaping builds surface tension so the dough can hold its structure.

FAQs

What flavor does butterfly pea flower give?

It adds a subtle floral, slightly earthy taste that doesn’t overpower the bread.

Why does the color change from blue to purple?

Sourdough’s natural acidity shifts the butterfly pea infusion from blue to violet.

Can I use all-purpose flour instead of bread flour?

You can, but high-protein bread flour is recommended for better gluten development and open crumb.