💜😍 Butterfly Pea Flower Sourdough is the most mesmerizing loaf of bread! 📷 by fullproofbaking 🌱
Recipe: All hand mixed. Prepared butterfly pea flower tea by adding 20g dried flowers to 250g boiling water, steeping 20 min, straining, and cooling to room temp by adding several ice cubes.
Started with 250g *autolysed* flour: a mix of 195g blue water with 12% (33g) AP einkorn flour and 217g bread flour. Let rest 3 hours to autolyse.
Added 20% (50g) levain (100% hydration, 1:1:1, 5 hours 80°F), bringing the total flour up to 275g & the final hydration up to 80%. 30 min later, added 2% (5.5g) sea salt, and immediately after, 18% (50g) lightly ground up fresh, sprouted rye berries.
6.5 hour total bulk ferment at ~74°F with 1 light fold, 1 lamination, & 3 stretch and folds separated by 60 minutes.
Tipped out and straight to final shape, then transferred to banneton. Proofed at room temp 30 min, then placed overnight 12 hours in wine fridge (temp range 39.6-45.7°F). Tag a friend in the comments who’d love this Sourdough! 💛