Butterfly Pea Flower Tea Sourdough
Ingredients
- 6.5g dried butterfly pea flowers
- 120g water for steeping
Dough 1
- 200g flour (178g bread flour + 22g whole wheat einkorn)
- 166g water
- 40g levain
- 4.5g sea salt
Dough 2
- 100g flour (89g bread flour + 11g whole wheat einkorn)
- 80g steeped water
- 20g levain
- 2g sea salt
Preparation
Steep 6.5g dried butterfly pea flowers in 120g boiling water for 10 minutes and cool.
Prepare autolyse for Dough 1 by mixing 200g flour and 166g water for 2 hours.
Prepare autolyse for Dough 2 by mixing 100g flour and 80g of the steeped water for 2 hours.
After autolyse, add 40g levain and 4.5g sea salt to Dough 1.
Add 20g levain and 2g sea salt to Dough 2.
Perform one light fold on the doughs.
Perform one lamination, layering the two doughs together.
Bulk ferment the combined dough for 6 hours at approximately 74-75°F, performing three coil folds at 60-minute intervals.
Proof the dough.
Bake the dough.
