Butterfly Pea Flower Soft Sourdough Bread (Yudane Method)
Butterfly Pea Flower bread seems to be the trend now. I guess I am joining the trend too now since there is an abundance of this flower growing in our garden. I am a little bit "kia soo" and added a lot of flowers to yield this beautiful deeply colored bread. The flower does not give any real flavour to the bread but it just looks pretty.
This Butterfly Pea Flower Soft Sourdough Bread is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days. There is slight mild sourness taste.
If you like this recipe, you may like my another recipe Soft Sourdough White Bread/Sourdough Shokupan Bread.
It is advisable to read the General Notes before baking.
GENERAL NOTES:
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
OVER KNEADING
Some have experienced the dough breaking during the second proofing. If that happens it is due to over kneading. Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.
FLOUR
The right flour plays a very important role in bread making. Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%. All purpose flour content less protein around 9 - 11%. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. Sources from here and here.
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.
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
If you are unable to judge by just looking at the dough, you can do the finger poke test:
- Proofing Test:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.
BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
SOURDOUGH STARTER
A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter daily if you want your bread to rise nicely and to use the starter (levain) at its peak.
If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.
I used more levain (sourdough starter) in my soft bread recipe to get less sourness taste. This sounds weird right? More starter will make the dough rise faster and less time needed for the dough to digest and produce acids. The acids give the sourness taste. In resulting less acids produce and bread become less sour.
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 Soft Sourdough Bread
Yields: 1 loaf in 450 Loaf Pan
INGREDIENTS:
Butterfly Pea Flower Water:
60 - 80 dried butterfly pea flowers
250g water
INGREDIENTS:
Butterfly Pea Flower Water:
60 - 80 dried butterfly pea flowers
250g water
Yudane:
50g bread flour (I used Japan High Gluten Flour)
55g Boiling butterfly pea flower water
Levain - 190g (ratio 1:3:3):
30g sourdough starter (100% Hydration)
85g bread flour
85g butterfly pea flower water
Main Dough:
205g bread flour (I used Japan High Gluten Flour)
30g brown sugar (I used organic brown sugar)
3/4 tsp salt
3 tbsp (30g) milk powder
25g butter, room temperature
85g - 95g butterfly pea flower water
85g - 95g butterfly pea flower water
Utensil:
450g Pullman Loaf Pan (20 cm X 10 cm x 10 cm)
METHOD:
- Butterfly Pea Flower Water (prepare one night before):
- In a sauce pan, boil flower and water. Off the fire once boiled.
- Steeping for 30 - 60 minutes, strain to get the blue water.
- Yudane (prepare one night before):
- Heat up 55g flower water in a small saucepan until boil and off the fire.
- Immediately add in bread flour mix well with spatula or spoon. The dough is slightly dry when you mix it and eventually it will all come together.
- Transfer to a glass container or a bowl and cover. Place in the fridge for at least 4 hours or overnight.
- Take out from the fridge 30 minutes before using to return to room temperature.
- I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.
- Levain (prepare one night before):
- Mix all ingredients in a jar and cover. Make sure the butterfly pea flower is at room temperature.
- Let it ferment at room temperature (approximately 27-28C) overnight until tripled. It took about 12 hours. It yields about 200g of levain. But, you will only need 190g.
- Note: If you want to prepare the levain on the same baking day, please use the ratio 1:1:1. Let it ferment at room temperature (approximately 30C) until tripled. It took about 3-5 hours depend how strong is your starter.
- Main Dough:
- Put all ingredients (except butter), including the 190g sourdough starter (levain) and yudane dough into the bowl of stand mixer. Using the dough hook, knead for 3 - 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for 10 - 12 minutes and reach window pane stage.
- Let the dough rest for 15 minutes - 60 minutes in the same bowl, covered with cling film or the lid.
- To shape:
- Transfer the dough to a clean floured surface then divide into 2 equal portions.
- Form each portion to a ball. Flatten with rolling pin into a dish.
- Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the prepared loaf pan. Let it proof at warm and dark place until the dough reaches the height of the pan (This one took approximately 3.5 hours at room temperature of 28C - 30C) then put on the slide-on lid. Then leave it rise for another 1 hour.
- To bake:
- Fifteen minutes before baking, preheat the oven to 190C.
- Bake at preheated oven for 40 - 50 minutes, or until golden brown.
- Remove bread from oven and let it cool on rack completely before slicing.
8 comments
Do you separate the flowers from the green base?
ReplyDeleteHi, thank you for your question. Sometimes I do. But, sometimes I don't when I busy. I have seen some articles claimed that taking too much of the green base is toxic. However, there is no scientific proof yet.
DeleteCheers :)
Hi
ReplyDeleteHow to get this beautiful purple color! It always came blue!
Hi there, Thank you for asking. I used a lot of butterfly pea flowers to get this colour. Please add more flowers.
DeleteCheers :)
This so beautiful! What are the dimensions of your bread pan?
ReplyDeleteHi, thank you for your comment. Please refer to the utensil on the above post.
DeleteUtensil:
20 cm X 10 cm x 10 cm Pullman Loaf Pan
Cheers:)
Hi, I would like to bake a pandan soft sourdough loaf, do you think it is possible to replace the blue pea flower water in this recipe with pandan juice/paste?
ReplyDeleteBtw, I did try the orange cranberry soft sourdough loaf the other day, other that underbaking it, we love the taste. Thanks for all the soft bread recipes using sourdough. I hope you will share more recipes in the future. :)
Thanks!
Hi, thank you for your question. Yes, it is good idea to make pandan bread. But, bear in mind sometimes Pandan may not work well with long fermentation. The smell will change to become like cheese.
DeleteIf you want to try, you can replace blue pea flower water with pandan juice except for the Yudane. Please use boiling water instead as Pandan juice will turn to brown colour when you boil it.
Cheers :)