Butterfly pea flowers grow in the wild in Asia. They are dried and used as tea. Supposedly it is healthy. I am more interested in the colour. So, when I saw these for sale when I was in Thailand I just had to buy some a bring it back.

But you do not have to go to Asia to get this tea. It is readily available online or in speciality supermarkets.

This sourdough bread looks amazing because of the blue swirl going through it. The tea does not have a strong flavour. If you would like flavour and colour, then I would suggest using blueberry or blackberry juice instead of the water.

Watch the video down below to see detailed instructions.

Ingredients

For the levain –

80g (2.8oz) strong white bread flour

80g (2.8oz) water at 20C (68F) if your kitchen is around 23 – 25C (73-77F). If it is cooler, then raise the temperature. And vice versa.

8g (0.3oz) sourdough starter

For the pea flower tea –

10g (0.35oz) butterfly pea flowers

150g (5.3oz) boiling water. Infuse the tea for around 10 minutes. Strain and keep 90g (3.2oz) for the dough.

For the white dough –

160g (5.6oz) strong white bread flour

90g (3.2oz) water at 20C (68F) if your kitchen is around 23 – 25C (73 – 77F). If it is cooler, then raise the temperature. And vice versa.

4g (0.15oz) salt

80g (2.8oz) levain

For the blue dough –

160g (5.6oz) strong white bread flour

90g (3.2oz) butterfly pea flower tea at 20C (68F) if your kitchen is around 23 – 25C (73 – 77F). If it is cooler, then raise the temperature. And vice versa.

4g (0.15oz) salt

80g (2.8oz) leavain

To learn more about dough temperature when using a preferment click here.

Method

1. Make the levain by mixing the flour, water, and sourdough starter. Ferment for 12 – 16 hours or until ready. You can make the tea at this point too. Both doughs are made the same way so I will write down the method once.
2. Add the water or tea to a bowl, also add the salt and mix to dissolve. Add the levain, mix.
3. Add the flour and mix until no dry flour left.
4. Knead the dough for around 5 – 7 minutes or until decent gluten development. Desired dough temperature 25 – 26C (77 – 79F). If your dough is warmer, then it may ferment more rapidly. If it is cooler, then it may take longer. Adjust the proofing times up or down accordingly.
5. Cover and proof for 2 hours.
6. Fold.
7. Proof for 2 hours.
8. Fold.
9. Proof for 2 hours.
10. Fold.
11. Rest for 30 minutes.
12. Stretch both dough pieces out and place one on top of the other. Shape the loaf. The more you stretch the dough out, the more you will have to roll it up when shaping and the thinner the swirl will be. You can control the design during shaping.
13. Final proof 2 hours or up to 18h in the fridge. During the final hour of fermentation pre-heat your oven to 240C (460F) no fan.
14. Score and bake with the lid on for 20 minutes.
15. Take the lid off and bake for another 20 minutes.

Cool down and enjoy!