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This looks like a fun bake. Would the dough fit in a 9 x 4 pullman pan?
I’ve never baked a bread flour/strong dough in a Pullman pan with the lid on. But I googled to see what others have done, and found this recipe that uses bread flour.
It actually also uses 400g flour – so I think the butterfly pea recipe is in the ballpark.
The big difference is that the butterfly pea flower dough is not enriched. It has a lot more oven spring potential. And I guess the lid will just keep it in check, but I don’t know.
Thanks! I bought lidless Pullmans so I’m not worried about oven spring. I’ll take a look at that sourdough pullman loaf recipe as well. I appreciate the help.
Hi, this is a gorgeous bread but I’m having trouble. I made the tea using high quality organic tea which turned a deep indigo. But, when I added it to the organic flour and starter it quickly turned a soft shade of gray. Do you have any idea why the dough turned gray rather than purple? I used water filtered through a Berkey water filter.
Try making a more concentrated tea / using more flowers in the infusion. Make sure you press out all the juice from the flowers after the steeping.
According to my calculations this recipe calls for 81.5% hydration. That seems quite high and would make for a difficult to handle dough. It this correct?
The Breadtopia bread flour I used is 13.5% protein and the doughs were fine for maneuvering, layering and shaping. But if you’re using a lower protein bread flour, you may want to reduce the hydration a bit.
Thanks, I’ll probably need to adjust hydration downward for my Brand X flour. Especially since my calculations didn’t account for the additional hydration of the sourdough pre ferment.
I have one more question if you don’t mind. Have you or anyone else combined or rolled the two doughs together in a pinwheel spiral? I’m thinking that would look spectacular.
@Benito has made some of the most beautiful swirl breads I’ve ever seen. Maybe look over his methods and photos in this thread.