Swirly Butterfly Pea with Honey Buttered Oat Sourdough

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!

Delighted by the result! <3

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