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 Yields: 1 loaf
INGREDIENTS:
Butterfly Pea Flower Water:
60 - 80 dried butterfly pea flowers
250g water
Yudane: 50g bread flour 55g Boiling butterfly pea flower water
Levain (ratio 1:3:3): 28g sourdough starter (100% Hydration) 84g bread flour 84g butterfly pea flower water
Main Dough: 205g bread flour (I used high gluten Japanese Bread Flour) 30g brown sugar (I used organic brown sugar) 3/4 tsp salt 3 tbsp (30g) milk powder 25g butter, room temperature
85g - 95g butterfly pea flower water
Utensil:
20 cm X 10 cm x 10 cm Pullman Loaf Pan
METHOD:
Butterfly Pea Flower Water (prepare one night before):
In a sauce pan, boil flower and water. Off the fire once boiled. Steeping for 30 - 60 minutes, strain to get the blue water. Yudane (prepare one night before): Heat up 55g flower water in a small saucepan until boil and off the fire. 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. Transfer to a glass container or a bowl and cover. Place in the fridge for at least 4 hours or overnight. Take out from the fridge 30 minutes before using to return to room temperature. Note: I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.
Levain (prepare one night before): Mix all ingredients in a jar and cover. Make sure the butterfly pea flower is at room temperature. Let it ferment at room temperature (approximately 27-28C) overnight until tripled. It took about 12 hours. The total weight should be around 190g. Note: If you want to prepare the levain on the same baking day, please use the ratio 1:1:1. Let it ferment at room temperature (approximately 30C) until tripled. It took about 3-5 hours depend how strong is your starter.
Main Dough: 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. 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. To shape: Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a ball. Flatten with rolling pin into a dish. 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. 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. Note: To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
To bake: Fifteen minutes before baking, preheat the oven to 190C. Bake at preheated oven for 40 - 50 minutes, or until golden brown. Remove bread from oven and let it cool on rack completely before slicing.
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