Organic Butterfly Pea Flower Swirl Loaves

Finally got the swirl I'd been looking for.

I made two single loaf batches, both exactly the same except for the addition of butterfly pea flower powder to dough # 2.

The recipe was:

•423g flour
•309g water
•85g starter
•9g salt

•10g organic butterfly pea flower powder added to the second batch***

Final hydration is ≈75.5%, the butterfly pea loaf would be ever so slightly lower because of the addition of the powder, but it's not really that noticeable…if at all…

No autolyse or fermentolyse, mixed everything in a stand mixer (salt last) on medium speed until it got to where I wanted it (7-8 minutes or so, your mileage may vary). Four sets of coil folds, one every half hour after the first hour of bulk. Bulk fermented at 80°F for a total of 5 1/2 hours. Divided each dough into two roughly equal sized pieces, pre shaped and bench rested for 30 minutes. For the final shaping I laid out the white dough first and put the butterfly pea dough on top. I loosely pressed/evened them out and shaped as normal, then into the fridge for what ended up being just shy of 18 hours.

Open baked: 20 minutes at 495°F w/steam followed by 20 minutes at 450°F w/o steam.