Mesmerizing Butterfly Pea Flower Sourdough Loaf
Ingredients
- 20g dried butterfly pea flowers
- 250g boiling water
- several ice cubes
- 33g AP einkorn flour
- 217g bread flour
- 50g levain (100% hydration)
- 5.5g sea salt
- 50g lightly ground sprouted rye berries
Preparation
Prepare butterfly pea flower tea by adding 20g dried flowers to 250g boiling water, steeping for 20 minutes, straining, and cooling to room temperature with ice cubes.
Autolyse the flour by mixing 195g blue water (prepared tea) with 33g AP einkorn flour and 217g bread flour, and let rest for 3 hours.
Add 50g levain (100% hydration, fed 1:1:1 ratio, ripened for 5 hours at 80°F) to the autolysed mixture.
After 30 minutes, add 5.5g sea salt and 50g lightly ground fresh sprouted rye berries.
Perform bulk fermentation for 6.5 hours at approximately 74°F, including one light fold, one lamination, and three stretch and folds spaced 60 minutes apart.
After bulk ferment, tip out the dough, shape it, and transfer to a banneton.
Proof the shaped dough at room temperature for 30 minutes, then refrigerate overnight for 12 hours in a wine fridge set between 39.6-45.7°F.
