I’ve seen videos of beautiful blue loaves for a while now but Iv never actually seen how to they make them. Hopefully this sheds some light onto these bread mysteries.
I was thinking that it couldn't be a natural color that dyes the dough in blue. The fact that I can do it with blue butterfly pea flowers fascinated me. So I decided to try and show you exactly how to do so.
Like other recipes here I use a flour mix as well- 20% whole wheat, 80% bread flour.
80% bread flour
20% whole wheat flour
2.5% sea salt
4% butterfly pea flowers
- De-stem the flowers and pour boiling water on them. Let it drain, cool down, and use it as the water for the dough.
- Add the flour. Mix well until there is no flour remained.
- Cover with a towel and let it sit for 1 hour. This step called "Autolyse" in which the flour absorbs the water, becoming fully hydrated. This will activate gluten development.
- Add the starter. Mix well until incorporated in the dough. Cover with a towel and let it sit for another 30 min.
- Add the salt and the remaining water. Mix well until incorporated. Cover with a towel and let it sit for another 30 min.
- For the next 2 hours perform coil fold every 30 min. Total of 4 folds. In between the folds cover the bowl with a towel.
- After the last fold let the dough sit for additional hour to complete the bulk fermentation (covered with towel always).
- Transfer the dough to the working surface and divide it to the desired weight. I shaped this recipe to loaves around 850-1000 gr each.
- Round them and cover with a towel. Let them rest for 15-20 min.
- Shape them and place in a floured proofing basket.
- Let them to sit in a room temperature for an hour before placing them in the fridge overnight.
- The following morning, heat up the oven to 460F or 240C with a dutch oven inside for an hour. Don't cut this time, it's important that the oven and the dutch oven will be very hot!
- Transfer the dough to a baking sheet on a cutting board and score it as you like. After many experiments I found out that one cut along the dough will result in the best crumb. But I do understand the will to make the scoring exciting and special (I scored here two cuts, couldn't hold it haha).
- Slide the baking sheet with the dough to the dutch oven.
- Close the lid and bake for 30 min.
- Remove the lid and bake for additional 20-30 min.
- Cool down the loaf on a rack for at least 1 hour before slicing it. I know it's hard.
- Slice and share it with your lovers. It's a really special loaf. Be proud.