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.

Characteristic of this bread:  The texture 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.

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Butterfly Pea Flower Soft Sourdough Bread Recipe- Yudane Method

1. Heat up 55g flower water in a small saucepan until boil and off the fire.
2. 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. 
3. Transfer to a glass container or a bowl and cover. Place in the fridge for at least 4 hours or overnight.  
4. Take out from the fridge 30 minutes before using to return to room temperature.

1. Mix all ingredients in a jar and cover.  Make sure the butterfly pea flower is at room temperature.
2. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 12 hours. The total weight should be around 190g.

1. Put all ingredients, including the 190g sourdough starter (levain) and yudane dough into the bowl of stand mixer. Using the dough hook, knead for 15 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together and window pane stage.
2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.

1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. 
2. Form each portion to a ball.  Flatten with rolling pin into a dish.  
3. 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. 
4. 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 (It took more than 2 hours.  This one took approximately 3.5 hours) then put on the slide-on lid. Then leave it rise for another 1 hour.