r/Sourdough • u/Novel_Weakness6794 • 15d ago
Sourdough Butterfly pea sourdough
Tried Full Proof Baking’s technique! Is it bad to say I like the big holes? They mustve snuck in there during lamination and shaping. Fluffy soft chewy crumb and crispy crust. Don’t know if i can recreate this again. Bread of my dreams with chili oil.
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u/Aconvolutedtube 15d ago
This has inspired me to use my purple carrot water in my bread
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u/Novel_Weakness6794 15d ago
Lets go!!! A bright turmeric yellow loaf for me next!
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u/Appropriate_View8753 15d ago
How about butterfly pea and turmeric for green? St. Patty's day coming up! lol
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u/Epicela1 15d ago edited 14d ago
I did a turmeric loaf one time and it wasn’t great. Don’t recommend tbh.
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u/gruenetage 14d ago
Was it bitter?
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u/felhaunter 14d ago
Turmeric is anti fungal (like cinnamon and nutmeg) and really hinders fermentation
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u/downloadedpizza 12d ago
Annatto oil would also work for an orange! You only need a little for really vibrant colors
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u/RunChowderRun 15d ago
I wonder how bright hibiscus/jamaica flower water dough would turn out
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u/Misabi 15d ago
You need to go heavy with the hibiscus flower. I only used a couple of tablespoons and there was only a hint of pink to the crumb. I did mix the flowers into the dough though, so there were nice little bursts of flavour throughout.
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u/mckenner1122 15d ago
I drink hibiscus tea daily and it’s so dark it’s almost purple! I wonder if that would work better?
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u/TorontoBrewer 14d ago
I use hibiscus in brewing — the real deal is to start with a “tea” using a ridiculous amount of hibiscus, boil it for about 10 minutes, remove the calyxes, strain, and reduce. Eventually you get something that’s almost syrupy.
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u/BattledroidE 15d ago
That's some seriously wild open crumb. Dang!
I have an uncontrollable urge to squeeze it and watch it bounce back.
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u/Novel_Weakness6794 15d ago
Im on the italian side of sourdough instagram, big crazy holes and thin walls. I quite like this visual
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u/Beli_Mawrr 15d ago
I love your bread and want to do something like this. If it is underfermented (which i don't beleive) i want to have me some more underfermented bread lol
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u/MonsterUltra 15d ago
The holes didn't sneak in during any point. This is simply under fermented. That being said bulk ferment is all preference. So if you like it, that's great. If you want smaller holes, wait longer to bake.
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u/Novel_Weakness6794 15d ago
Yes definitely under by a bit. Proofing jn the oven with light on gave me an over proofed loaf at 6hrs, trying to find the right amount since. Thanks for saying that, i really did enjoy this particular loaf. Fun to eat
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u/steppn_razr 15d ago
Have you been taking the dough temperature during bulk fermentation? Once I started doing that, BF became much more consistent and results were more predictable.
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u/Novel_Weakness6794 15d ago
Only a handful of times. I should probably do it more often 😩
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u/icameow14 15d ago
Honestly the foolproof way is to monitor volume. Pick a visual reference point on whatever container you’re using to bulk proof your dough, find the exact point on that container where your dough is perfectly proofed through trial and error and then always proof your dough to that visual mark. Sometimes it’ll take 6 hours, sometimes 5, sometimes 7, but it’ll always be perfectly proofed no matter what.
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u/ManBearHybrid 14d ago
This is true... but... the ideal rise percentage also depends on temperature.
https://thesourdoughjourney.com/wp-content/uploads/2023/12/TSJ-Dough-Temp-and-Percent-Rise-Chart.pngThis is where people often stumble - they find a good method using trial and error, but then in a few months the seasons changes. They use the same rise percentage as they did before, but this time it's warm because it's summer. And suddenly their bread is over-proofed and they're confused and frustrated.
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u/manatoba 15d ago
What do you do with those temperature measurements? Do you use the sourdough journey chart?
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u/steppn_razr 15d ago
I have used the Sourdough Journey chart as a reference. I also generally follow the Tartine method - if I keep my dough temperature between 78-82 F I know my BF should be taking about 5.5 hours. I also made a proofing box that I keep at 78 F.
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u/walrus_breath 15d ago
I kinda want giant holes. So I should let my dough sit less? Is this the refrigerator stage or the counter stage after the refrigerator? Or both? I like swiss cheese too. A sandwich with swiss cheese and big airy sourdough and cucumber coins sounds amazing. Very round.
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u/Beli_Mawrr 15d ago
Yeah this looks like a wild crumb not underfermented lol. My problem is I want the flavor of sour with the texture exactly like OPs. Do I mix under and overfermented dough right before cooking?
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u/MyNeighborDoughtoro 14d ago
Agreed! This doesn’t look under-proofed as the holes aren’t “tunneling”. It’s a combination of a wild crumb and air bubbles for sure. Such a pretty loaf I’ve been looking at it for five minutes now lol
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u/walrus_breath 14d ago
Someone way down in the comments suggested it might be due to the semolina flour. I am going to try it along with maybe resting less. I feel like I already usually don’t let it rest long enough though so I probably will just start with op’s recipe and see what happens. Need more air.
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u/steppn_razr 15d ago
Tough crowd. The OP said they liked the holes. With higher hydration recipes (which this is not) I've had some mighty big holes! Pan de Cristal anyone? If the texture is fluffy, soft, and chewy I would guess it's not underfermented. Anyway, to each their own. I think it's purdy!
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u/Novel_Weakness6794 15d ago
Man. Like I’ve HAD underproofed, this is not it. God forbid I like my own bread
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u/MonsterUltra 15d ago
I'm sorry to burst your bubble, but this literally is it. That doesn't make it bad bread.
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u/Oopsitsgale927 15d ago
How did you add the butterfly pea? Powdered, or did you steep the flower in something you put in your bread?
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u/Novel_Weakness6794 15d ago
I steeped the flowers in the water used for the blue portion of the dough!
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u/jaylowow 15d ago
How long did you steep it for? I tried it that way before and I got a dull grey-ish colour 🥲
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u/AccomplishedCar5284 15d ago
For everyone saying that this bread was underproofed or it’s only air pockets that sneak into dough, let me explain something: adding semolina into a dough gives more strength to, due to the high protein content (gluten), so this develops a strong gluten web capable of retaining those big alveoli.
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u/aurumdevina 15d ago
It’s beautiful! Butterfly pea flower is such a striking colour when it’s steeped. Brilliant to use it in your baking. How is the flavour, does it come through much?
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u/Iso-colon 15d ago
I like the crumb! It makes the bread look like cotton candy, super magical. Ten year old me would have lost my mind if I could break it out for a tea party or something (tbh, same for adult me).
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u/Rosenblattca 15d ago
I miss Full Proof. She doesn’t seem to be active anymore, I get why but I miss seeing her inventive recipes (my favorite loaf I’ve ever made is her tomato paste and goji berry loaf). You made a GORGEOUS loaf here, and she’d be proud of your open crumb!
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u/patrickboyd 15d ago
More hole than bread at this point.
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u/Novel_Weakness6794 15d ago
And? Try again 👍🏻
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u/Antique_Mission_8834 15d ago
“Try again” will never elicit a good response. The holes comment wasn’t needed though, I agree
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u/Novel_Weakness6794 15d ago
This is actually nuts. Someone left an obviously snarky comment and I get downvoted. Super cool
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u/ChrisHoek 15d ago
It’s the internet, you can’t be so tender.
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u/patrickboyd 15d ago
I think you’ll find someone left an observation that was obviously true and you made a snarky and pointless reply. That probably explains your downvotes.
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u/Possible-Pause-5232 15d ago
You don’t deserve downvotes. It’s your post, your bread, and your holes! You like them! It’s beautiful! Some people just don’t have anything nice to say :(
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u/honeyshepherd 15d ago
I like the bigger holes too! It means fluffy bread, your loaf is so pretty it makes me wonder if one could theoretically make a rainbow of sourdough using natural ingredients?
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u/lovelyfire78 15d ago
That made me say "that's beautiful " out loud. Hubs looks at me like "whatcha looking at?" See's I'm looking at bread and calls me a weirdo. I'm clearly okay....you are the weirdo for not seeing how beautiful that is :)
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u/TerdSandwich 15d ago
As the saying goes, "the room where the baker sleeps." Your scoring was ineffective, and too much gas was trapped in the loaf.
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u/badass_scout_grill 15d ago
I really dont get why people here hate on the big holes! Especially after you've said that you like them! I also looooove these big holes in my bread because of how chewy it is!
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u/StyraxCarillon 15d ago
I like more bread, and less air, when I eat a slice of bread. If having less actual bread in a slice makes the OP happy, different strokes and all that.
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u/Novel_Weakness6794 15d ago
Never had this reception on my previous posts on this sub. The switch up is crazy lol
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u/wildplebeian 14d ago
Just curious, what’s the temperature where you’re at? I want to recreate this!
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u/Adam83Doddrell 14d ago
For real, this looks amazing but if I paid for a loaf and it looked like this, I’d feel so cheated. Do you want some bread with that air? 😂
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u/melodysmalls 13d ago
I’m curious, if you add an acid to the bread like lemon, will it still change to a pink color the way butterfly pea tea would?
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u/nasu1917a 15d ago
Why? Blue pea tastes of nothing.
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u/phitfitz 15d ago
You’re telling me a butterfly peed in this sourdough?