Sourdough Butterfly Pea Flower Wool Roll Bread

by - May 07, 2021

Sourdough Butterfly Pea Flower Wool Bread

Sourdough Butterfly Pea Flower Wool Roll Bread

Sourdough Butterfly Pea Flower Wool Roll Bread


I have been wanting to bake a Wool Roll Bread and I finally got round to it! It has been a hot trend lately, inspired by Apron.  

This would be my take of it and it is my sourdough version of Wool Roll Bread.  I combined my Sourdough Shokupan and Butterfly Pea Soft Sourdough Bread. Both use a sweet starter + yudane method and everything comes together as this soft and fluffy Sourdough Butterfly Pea Flower Wool Roll Bread.   You may add filling if you like.  I prefer it plain. Either way, I think it will look gorgeous!

This Sourdough Butterfly Pea Flower Wool Roll Bread is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  It is not sour at all.

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 

Yields:  2 Bread Rolls 
Utensil:  Two 8" (Height 3") Round Pan

INGREDIENTS:

PLAIN DOUGH

Yudane Dough:
60g bread flour (I used Japan High Gluten Flour)
60g boiling water

Sweet Stiff Starter (50% Hydration):
50g sourdough starter (100% Hydration), use at its peak 
150g bread flour (I used Japan High Gluten Flour)
63g water
25g sugar (I used organic brown sugar)

Main Dough:
65g bread flour (I used Japan High Gluten Flour)
All yudane dough (above)
All stiff starter (above)
10g brown sugar (I used organic brown sugar)
3/4 tsp (5g) salt
25g milk powder (I used full cream/whole milk powder)
20g butter, room temperature
40g egg, whisked (from 1 egg), balance use for egg wash
12g - 15g water ( I used total 12g of water)

PURPLE DOUGH

Butterfly Pea Flower Water:
100 dried butterfly pea flowers
200g water

Yudane Dough:
60g bread flour (I used Japan High Gluten Flour)
60g boiling butterfly pea flower water

Sweet Stiff Starter (50% Hydration):
50g sourdough starter (100% Hydration), use at its peak 
150g bread flour (I used Japan High Gluten Flour)
63g butterfly pea flower water, room temperature
25g sugar (I used organic brown sugar)

Main Dough:
65g bread flour (I used Japan High Gluten Flour)
All yudane dough (above)
All stiff starter (above)
10g brown sugar (I used organic brown sugar)
3/4 tsp (5g) salt
25g milk powder (I used full cream/whole milk powder)
50g - 55g butterfly pea flower water, room temperature (reserve 10g and add in later if needed) I used total 55g of water
20g butter, room temperature

Egg Wash: 
Balance of egg wash from the above + 1 Tbsp water
You may also use milk to brush

METHOD:

The method for both dough are the same and they need to be prepared separately before combining.
  1. Butterfly Pea Flower Water (For purple dough):
    1. In a sauce pan, boil flower and water.  Off the fire once boiled. 
    2. Steeping for 30 - 60 minutes,  strain to get the blue water.
  2. Yudane :
    1. Add bread flour in a bowl, pour the boiling water or boiling flower water for purple dough and mix well with spatula or spoon until no dry flour.  
    2. Cling film and place in the fridge for at least 4 hours or overnight.  I prepared the night before.
    3. Take out from the fridge 30 minutes before using to return to room temperature.
  3. Sweet Stiff Starter:
    1. In a bowl of stand mixer, dilute starter with water or flower water for purple dough, stir in sugar and add in bread flour.  Mix with paddle attachment until well mixed and all come together.   It can be done by hand mixing too.
    2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 7 - 8 hours depending on your starter.  You can also prepare and leave on your kitchen counter, let it rise until triple in several hours and use at its peak.  The starter should look smooth and round dome.  It shouldn't have any dimples or it shouldn't collapse.
  4. Main Dough:
    1. Put all ingredients (except butter) into a bowl of stand mixer.  I usually torn the stiff starter and yudane dough into pieces first.
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 2 minutes or until all incorporated.  This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
    3. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.  The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  5. 1st Proofing/Resting:
    1. In the same bowl, let the dough rest for 30 - 60 minutes. Keep it covered with clingfilm or use a lid.  This dough I rested for 30 - 45 minutes at 30C room temperature and the dough rose quite a lot in 35 minutes.  (I did not find any big differences of 30 mins to 60 minutes rest.  So, please follow your schedule).
  6. Shaping:
    1. Transfer the dough to a clean floured surface then divide each dough into 10 equal portions.  Please use a kitchen scale if you want to be exact.   You will get 10 plain dough and 10 purple dough.
    2. Form each portion to a ball.  
    3. Shape one at a time.  Please refer to the video and diagram below.
    4. Place all dough in the prepared loaf pans (lined the base of the round pan with parchment paper and grease the sides) as per the video.   
  7. Final Proofing 
    1. Let it proof at warm place until the dough double in size.  These two took approximately 2 hours and 15 minutes at room temperature of 30C.  The duration of proofing depends on your ambient temperature and starter.
  8. Baking:
    1. Preheat oven at 180C - 190C (top & bottom heat) for 10 - 15 minutes.
    2. Brush with egg wash or milk and bake in a preheated oven for 20 minutes, or until golden brown.
    3. Remove bread from oven and let them cool on rack completely before slicing or tearing.




GENERAL NOTES:

SOURDOUGH STARTER
A healthy starter is very crucial as advised by Baking with Gina.   It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.  If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  

There are so many ways and methods of how to maintain the starter.  Below is my method of starter maintenance.  This is just for your reference. Please try and find a way or schedule that works best for you.

I bake almost everyday.  So, my starter is left at room temperature and I feed it twice a day every 12 hours at its peak when it is tripled.

Example
10.00 am - at ratio 1:10:10 at room temperature 26C - 27C
10.00 pm - at ratio 1:10:10 at room temperature 25C - 26C 

I feed a very small amount of 1g starter + 10g water + 10g flour if I am not baking, so that I will not end up with too much discard.  When I am baking, I will feed the starter accordingly to make up the quantity required by the recipe to be baked. If I know that I won't be baking for a few days, I will then feed it only once a day at 1:10:10, transfer to the fridge when it is doubled, and feed again 24 hours later.

If you do not bake daily or if you bake perhaps once or twice a week, then you may place your starter in the fridge and feed once a week.  But, you will need to refresh your starter 2 days before the baking day. There is no way around this, sourdough baking takes planning! 

How I judge my starter is healthy?  My starter usually tripled in size (or at least double) in within 3 - 4 hours at room temperature (27C - 28C) for feeding ratio of (1:1:1 = starter:water:flour)

When is a starter at its peak?  My sourdough starter is usually at its peak when it is tripled in the jar. The surface of my starter looks bubbling and uneven.  It usually stays at its peak within 30 - 60 minutes before it starts to reduce/fall.  

Why use starter at its peak?  This is when the starter is most active and it will result in a better rise for your bread in general.  By the way, you can use when it is doubled/before its peak too.  But, not it starts to fall.

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.

GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

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.

MILK POWDER 
Why I use milk powder?  
  1. Milk or milk powder will enhance the flavour of the bread and make the bread texture softer due to the fat in the milk. 
  2. Milk powder is shelf stable and you can have it anytime when you want to use.  Unlike liquid milk you need to finish in certain days once is opened.
  3. The enzyme found in the fresh milk can weaken the gluten development in the bread dough. However, you do not have to worry about this if milk powder or pasteurized milk is used.
FLOUR
The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

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, environment, flour and your starter. 

If you are unable to judge by just looking at the dough, you can do the finger poke test:

Proofing:
  1. 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.
  2. If the indentation stays and it doesn’t bounce back, it means it has been over proved.
  3. If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
  4. There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
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 until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.

BAKING TEMPERATURE AND TIME
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.

You May Also Like

4 comments

  1. Hi, thank you for your wonderful recipe! Any reason why the purple dough doesn't has egg? Can I just double the plain dough recipe and add blue pea powder to half the dough?

    ReplyDelete
    Replies
    1. Hi, You are most most welcome and thanks for reading this recipe. I substituted eggs with blue pea flower water because I want the intense colour.

      Cheers :)

      Delete
  2. Hi YL, I like your recipe, very detailed and easy to understand. I started my sourdough journey on 18 June. Learning by reading online materials. Today I tried this recipe, I used matcha powder instead. It turns out nice! Thank God!

    ReplyDelete
    Replies
    1. Hi May,

      Thank you for trying the recipes and your kind feedback. I love matcha bread too.

      It is very nice of you to drop me a note.

      Happy baking and stay safe :)

      Delete

-->