Marbled Butterfly Pea Flower Sourdough Bread

by - November 24, 2020

Marbled Butterfly Pea Flower Sourdough Bread

Marbled Butterfly Pea Flower Sourdough Bread

Marbled Butterfly Pea Flower Sourdough Bread

Marbled Butterfly Pea Flower Sourdough Bread


Marbled Butterfly Pea Flower Sourdough Bread is so pretty and I have been trying to bake it.  I did the first one 2 months ago and the crumb and oven spring was not so great and I think that was due to an unhealthy starter. At my second attempt, the crumb, oven spring and ear turned out great but the colour was a little dull.  The butterfly pea flower that I have has not been consistent. This is my third attempt and I think it's third time lucky! I finally achieved the colour, crumb, ear and oven spring that I have been looking for.  

I used 77% hydration (final) as I think this is a good hydration for the Japan High Gluten Flour that I am using.  Too much hydration will cause the colours to merge and the swirl pattern will get a little muddled.

The idea and method is adapted from "Full Proof Baking".  

I have another Butterfly Pea Flower Open Crumb Sourdough Bread recipe that you may be interested.

Please read the below notes before baking for beginner.

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 nice big crumb bread that rises nicely and to use the starter (levain) at its peak.

If the mother starter is not strong, the bread dough will not rise much even though the starter is used at its peak.

My daily feeding schedule:
9.00 am - Ratio 1:5:5 @ room temperature of 26 - 28C
9.00 pm - Ratio 1:5:5 @ room temperature of 26 - 28C

I learnt making sourdough starter from "How To Make Starter From Scratch" by Full Proof Baking.  Thank you to Full Proof Baking for the detailed video which proved invaluable.

BULK FERMENTATION

Bulk fermentation starts when you add in levain to the dough and ends when the dough is ready for shaping.  

TEMPERATURE DURING BULK FERMENTATION

Ambient temperature plays a very important part in sourdough baking.  It will affect the dough temperature and eventually affect your fermentation time. Warm ambient temperature will shorten the fermentation time while cooler ambient will extend fermentation time.  For this bread, we prefer a longer fermentation as this allows you to have more time to develop the gluten structure . Therefore, short fermentation in  warm ambient doesn’t allow you to work the dough as well.  Credit to Janet The Soprano

The ambient temperature that worked for me is between 24C - 25C and bulk fermentation time is between 4.5 hours to 5.5 hours.  At the end of bulk fermentation, my dough would have increased 40% - 50% in volume. 

But, my kitchen ambient temperature (without air-conditioner) was 29C - 30C.  So, I have to bring down the temperature. 

How to bring down ambient temperature?
  1. Air-conditioner room - Rest the dough in air-conditioner room during bulk fermentation.  I used this option sometimes.  I turned on my air-conditioner when I added in levain and try to maintain temperature between 24C - 25C.
  2. Home oven (that's turned off) -  Place ice cooler packs inside along with an ambient temperature thermometer.  Then place your dough during bulk fermentation in the oven. Keep an eye on that thermometer and try to keep between 24 - 25 C.
  3. Cooler bag - Place ice cooler packs inside a cooler bag.  Then rest the dough inside the cooler bag during bulk fermentation.  Try to maintain temperature 24C - 25C.
DOUGH STRENGTH AND EXTENSIBILITY

The number of coil folds is not fixed and very much depends on the strength and extensibility of the dough.   Over-working the dough may affect the crumb structure and oven spring.  

As demonstrated in an experiment by Kristen (Full Proof Baking) the over-worked dough rose super tall but was smaller in overall size and had a more dense crumb while the control dough rose tall during the oven spring and had a better overall result.

How do we know when it is enough and no more coil folds are needed? 
We usually do 3 coil folds for this method.  However, if by the second coil fold the dough is strong with less extensibility as you lift up a part of the dough then it should be the last coil fold, or just do a half coil folds instead of full. The resistance of the dough to being folded should be an indication to refrain from folding further.

How do we know when to do the next coil fold or stretch & pull?
When the dough spreads. Please do not rely on the time given in the recipe as it is just a guideline.  Please watch your dough and not the clock.  


SALT

You may wonder why most of the recipes asked to add salt after autolyze and adding levain.  Salt will tighten the gluten and make it harder to stretch. 

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 - Marbled Butterfly Pea Flower Sourdough Bread

Yields:  1 loaf
Total flour:  300g + 30g (from levain) = 330g

INGREDIENTS:

Butterfly Pea Flower Water:
About 60-70 dried butterfly pea flowers, boil with 80g water, steeping for 30 minutes, strain to get the blue water and keep aside to cool.

White Dough:
180g bread flour (I used Japanese high gluten flour) - 90%
20g whole wheat flour - 10%
150g water (reserve 10g for salt) - 77% final hydration
4g sea salt - 2%
40g levain (sourdough starter - 100% hydration) – 20%

Butterfly Pea Flower Dough:
90g bread flour (I used Japanese high gluten flour) - 90%
10g whole wheat flour - 10%
74g butterfly pea flower water (reserve 5g for salt) - 77% final hydration
2g sea salt - 2%
20g levain (sourdough starter - 100% hydration) – 20%

Banneton (proofing basket)'s size - 6.5" oval shape

METHOD:
  1. Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 2 – 3 hours.
  2. Autolyse 
    1. White Dough - Mix flour and water, stir until there is no more dry flour with a spatula then by hand.  Cover and leave for 1 to 3 hours.
    2. Butterfly Pea Flower Dough - Mix flour and butterfly pea flower water, do the same as white dough.
  3. Levain - 
    1. White Dough - Wet your hand, add 40g sourdough to the white dough and hand mixing until incorporated, about 3 - 4 minutes. Cover and rest for 30 minutes.
    2. Butterfly Pea Flower Dough - Add 20g levain and do the same as white dough.
  4. Sea Salt - 
    1. White Dough - Dilute sea salt with the balance of 10g 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 15 minutes.
    2. Butterfly Pea Flower Dough - Dilute sea salt with the balance of 5g butterfly pea flower water.  Do the same as white dough.
  5. Stretch and Fold - 
    1. Stretch and fold both dough individually in the dish as per the video. Cover and rest for about 30+- minutes or until the dough spread.  Please watch your dough and not the clock.  Time given is just a guideline.
  6. Lamination & Combine both dough-  Please watch the video.  Put dough in a clean dish.  Cover and rest for about 30+- minutes or until the dough spread.  Please watch your dough and not the clock.
  7. Coil Fold 1 - Fold dough in the dish. Cover and rest for about 30+- minutes or until the dough spread.  Please watch the video.
  8. Coil Fold 2 - Repeat the same.  Cover and rest for about 30+- minutes or until the dough spread.  Please watch the video.
  9. Coil Fold 3 - Repeat the same.  Cover and rest for 60 - 90 minutes or until the dough rise about 40 - 50%. Please watch the video.
  10. Shape - Please watch the video.  Flour the counter top.  Shape and transfer to a heavily flour banneton.  
  11. Proof -  Proof at room temperature for about 10 - 15 minutes.  
  12. Retard - Then retard overnight in the fridge (4C) for about 12 - 16 hours.
  13. Baking 
    1. Preheat oven, with the dutch oven at 250C for  about 30 minutes before baking.  
    2. Take bread dough out from the fridge, invert onto a parchment paper and scoring (please watch video).  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
    3. 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.
    4. Remove bread from oven and dutch oven. Let it cool on rack sliglty before slicing.

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2 comments

  1. Hallo.
    Dir ist das Brot großartig gelungen, ich würde es jetzt zu gerne kosten, yummi!
    Viele Grüße sendet,
    Jesse-Gabriel aus Berlin
    P.S.: Danke für die Gramm Angaben!!!

    ReplyDelete
    Replies
    1. Hi, thanks for the comment and visiting this post.
      Cheers :)

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