
Swirly Butterfly Pea with Honey Buttered Oat Sourdough
Updated: Jun 8, 2021
Am intrigued by the colour of butterfly pea flower every time and I wonder how would it turned out to be, if I used it to make sourdough? To answer my curiosity, I did some experiments with various ingredients. Buttered oat porridge matched the contrast and taste to my liking, and the result was mesmerising!

Baker's Percentage
For Butterfly Pea Dough
80% Japanese Bread Flour 200g
10% Japanese All-Purpose Flour 25g
10% Whole Wheat Flour 25g
70% Cold Butterfly Pea Infused Water 175g
20% Levain 50g
2% Sea Salt 5g
For Honey Buttered Oat Dough
80% Japanese Bread Flour 200g
10% Japanese All-Purpose Flour 25g
10% Whole Wheat Flour 25g
70% Cold Water 175g
20% Levain 50g
2% Sea Salt 5g
Method
1. Start by preparation of Butterfly Pea Infused Water:
Add 5g of Dried Butterfly Pea Flower with 180g of Boiling Water and soak for 30 minutes and chill in the fridge
Follow by preparation of Honey Buttered Oat Porridge:
10g unsalted butter, 75g fresh milk, 45g water, 15g honey, 35g oats. Melt butter, add oats, and cook for approx. 5 minutes, Lastly, add fresh milk, water, honey, and cook until slightly thickened, set aside and cool.
2. During the initial stage, both dough will be prepared separately (before lamination)
For Butterfly Pea Dough:
Autolyse flour and water for 1-2 hours
Add levain, rest for 30 minutes
Add salt, infused butterfly pea water and rest 10-15 minutes
Stretch and fold, once and rest for 30 minutes
Coil fold 2 sets, 30-40 minutes interval
For Honey Buttered Oat Dough:
Autolyse flour and water for 1-2 hours
Add levain, rest for 30 minutes
Add salt, honey buttered oat porridge and rest for 10-15 minutes
Stretch and fold, once and rest 30 minutes
Coil fold 2 sets, 30-40 minutes interval
3. Combination of Butterfly Pea and Honey Oat Dough
At 3rd set of Coil Fold, combine basic, chocolate dough together and rest for 30-40 minutes
Coil fold, once and rest the dough for at least 1 hour before shaping
Shape the dough, proof the dough in the banneton basket for 10-20 minutes
Cold retard for 8-12 hours at 1-3°C
4. And finally, it's ready to be baked
Place dutch oven in the oven and preheat at 250°C for 30 minutes
Bake covered at 250°C for 23 minutes, and bake another 17 minutes at 220°C uncovered
Cool for at least 6 hours before slicing
Note
Total bulk time 6-6.5 hours at 24-25°C
Nishio White Rose is used as Japanese Bread Flour (Protein 13.5%), the product can be found at our shop, simply click "Order Form" to find out