Butterfly Pea Flower Swirl & Toasted Oat Porridge Sourdough: @FullProofBaking Recipe
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- Опубликовано: 5 июл 2024
- *Supplemental full detail text PDF (includes transcript, timestamps, full detail flowchart, break down of the rationale behind each step of the method) to go along with the video above is available for $5 at: ** gum.co/gsxaC ***
Pre-recorded workshops: www.airsubs.com/pros/full-pro...
Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): www.amazon.com/shop/fullproof...
Thanks for checking out my instructional video on how to make a delicious and healthy (and fun!) blue Butterfly Pea Flower swirl sourdough (featuring toasted oat porridge). In this video, I'll take you through my whole process - from preparing the autolyses of the two colored doughs, to preparing and incorporating the butter toasted oat porridge, to layering the doughs together to create the swirl effect... all the way through bulk fermentation, shaping, proofing, and finally baking!
Here are some links I mention in the video:
How to make a sourdough starter from scratch:
• How To Make A Sourdoug...
How to fully activate my starter and prepare a levain for baking:
• Activating Sourdough S...
How to make a basic open crumb sourdough bread: • How To Make A Basic Op...
Please visit my Instagram @FullProofBaking ( / fullproofbaking ) for more recipes, methods, and tips!
Finally, here is a link to my video on how to bake bread using a Dutch oven: • How To Bake Bread Usin...
You are a sourdough queen! I've watched hundreds of sourdough videos,and you are by far the best baker of sourdough I've ever seen!
You are very kind - I'm very appreciative of your comment and your support! Happy baking to you! :)
I've had my starter going for 17 days now. Unfortunately I used another starter recipe than yours. I haven't found the time to bake the bread yet but it'll be my first time so wish me luck.
@@son_gogeto9128 So much luck!! Enjoy your upcoming bake! :)
Yes.
I just made this today. It is so delicious and pretty! Well worth the extra effort, there is a buttery flavor, soft crumb and a thin, crispy crust-not to mention the fabulous color! Thank youuuuuu SO much for these SD recipes. You are the best!!! More, more, more!
I am astounded!! I have watched a few of your videos now and each one leaves me saying to myself, "WOW!! Oh my...Wow wow!" while I shake my head in bewilderment.
Tons of very detailed techniques packed in this one amazing video.
That's TOO MUCH, sourdough Queen!
Best bread crumb formation! You sound so smart/articulate, and your patience & skill in this is amazing! Great work!
I have watched plenty of tutorial for sourdough baking, but it is really your tutorial video actually helped me to get the desired result! You are awesome in teaching..thank you for sharing your knowledge
This is so awesome. Just amazing. Bread baking taken to another level.
Beautiful! I love your tutorials. Keep them coming! Thanks!
thank you so much. I've followed along basic open crumb sourdough & honey oat sourdough videos. You are such a great inspire. Appreciated!
Beautiful! You have a sweet manner explaining. Thank you for sharing your knowledge and skill!
I want to take a minute of your time and share my blessings and thankful heart to you
I’m baking with a sourdough starter for a couple years
I watched so many videos to the point I got sick of it
But after I found you I’m so blessed and happy
Thank you so very much for your nice full explanation, thank you 🙏 that you sharing your skills with us
Gods blessings upon you and your family thank you so much 😊
What a great instruction video!
Very clearly demonstrated.
baking this today! loaf sitting at fridge now, can't wait to see the result 😃
Th result is so good! Yummy! Thank you so much, truly sourdough queen🏆💟💟💟
The dough so beautiful!
Wow!! that was incredible. I learn so much from watching your techniques. Thanks for sharing.
Thank you so much Efrain! Happy to share :)
Yours is the video that I come back to again and again, cos... it’s the best!!!!
:) Thank you for the feedback! Happy baking!
Wow! You are really good! I love the crumb. I'm so gonna try out this recipe as I've some butterfly pea flowers in my fridge!
Another video from the Patron Saint of Chicago bakers! Clear, confident and lovely voice, delivering a comprehensive instructional narrative for those of us who love this craft! I adore how you always give credit to those you have learned from, and how much time/effort you surely devote to answering the scores of comments you receive on RUclips and Instagram. You are a class act, dear lady! And the best part? I am an experienced home baker, but I feel like a neophyte when I watch your technique; and knowing there is so much more to learn and enjoy is delightful. This bread is a work of art! More....please! All the best to you Dr. K!👍👍👍👍👍❤❤❤❤❤
I always look so forward to your feedback, Stephen! Thanks yet again for a truly heart-warming review - I'm thrilled you enjoyed the video! Thank you, thank you - you've put a big smile on my face! :)
@@FullProofBaking And that is the perfect place for a smile! Thank you Kristen, you are very kind. Thanks to you, I remain enthralled with Instagram also (l am Salutz123 there), where there is a whole world of fascinating content, brilliant innovation and visually stunning photography. Kindest regards and continued gratitude for all of your hard work and instruction!
So glad to hear you've found your way over to IG! The inspiration is absolutely the very best - hope to see some of your bakes in the future on there :)
Your method and clear instructions are really as amazing as your bread. I love adding porridge to my dough too.
Great to hear this feedback! Enjoy! ❤️😃
Wonderful video, very detailed while remaining clear. What a delicious looking bread!
Thanks so much for this kind feedback
This is magnificent!
Again, what a beautiful color! Gratz.
Thank you so much, Ramires! Most appreciative of your comment :)
Thanks for the amazing detail and inspiration!
So very welcome! Hope you have fun with it if you try it out!
I'm doibg this tonight, but with baked rye for color. Great vid
legitimately some of the most perfect sourdough baking skills I have seen on RUclips and I have basically seen every baking channel at this point. 5 stars, would recommend to a friend haha (and have)
great video. I must to try
I've been wondering how can you do this for a long time! Finally get to see the magic behind! I looks amazing!
:) I'm very grateful for your kind feedback! Happy to share with you!
You are an artist! Congratulations !! 1000 like ! 👋 🇬🇷
that was awesome!
this is the best looking bread ever
Haha, thanks Shaun! Thought this was a fun one! :)
Trying this today. Love BPF dough. First time adding porridge (think mines a little thick...didn’t think yo thin it) and laminating. Keeping my fingers crossed.
Beautiful
Very well done Kristen! Love all your videos. Tried this recipe yesterday, so happy with the results, the crumb is so soft & airy with nice ear but oven spring can be better. Taste superb !!!
Wonderful to hear this!! Congrats on a great bake :)
Wasn't planning on making this one but looks pretty interesting - guess I'm making it.
Very detailed. Thanks!!
Thank you, happy to share!
one word - "badass".in other words, that's awesome!
This video help me know how to make sourdough from scratch so awesome 😄😄
Fantastic! I'm so glad it could be useful to you! Happy baking :)
you simply the best
XOXO thanks so very much! :)
appreciate the voice commentary, it was very insightful.
Thanks, Steve! Happy to share - happy baking!
Thank you for sharing!
Very welcome! 😊❤️
I made it! Turned out awesome!
u know u didn't make that bread..lmao
@@rossboss5072 instagram.com/p/BxyH698nSsL/?igshid=1g8by69p5zv6u
Amazing
Looking good!
Thanks Michael! :)
I love that beautiful blue color. And I love especially that it's a natural color nothing artificial. Nature is amazing.
Absolutely agree - love these flowers... I try to keep everything naturally colored when I experiment, and there are so many options available (black squid ink, purple sweet potato, carrot, red bell peppers...) and they add such richness to the flavor and texture of the breads! Happy baking to you! :)
Turned out very well. Thought I messed up as my dough was quite slack, but turned out very nice. Baked in preheated cloche. Will make again! Thank you.
Very great to hear! Happy baking! 🌾❤️
This recipe was delicious, moist and the marbling was stunning. Thank you so much for sharing this! I followed your amazing instructions here very closely, however, my rise wasn't as amazing or open as yours, which was likely due to over hydration (my dough was really loose and definitely needed more folds). I bought your detailed instructions and saw you recommended using less water. I was wondering how many grams less of water do you recommend for this recipe to avoid over hydrated dough? Thanks again for this amazing recipe!
Best baker by far, i wanna do this bread can i do without adding the porridge
Great to hear your voice in these videos! Thank you for putting in so much work to perfect your craft and share it with all of us.
Ryan, thank you for your kind comment - I'm happy to share! You're very kind to offer such a supportive comment :)
Thanks a lot for the video!! Love your recipes! I was wondering : Can I make this as directed without the porridge?
Love it
Very kind, thanks so much!
What a spectacular loaf that is ... I really love how jello-ey they are in the bannetons ... that would be a nice compilation ... I see it has been about 6 months since you made a video ... Thank you for the library of information you have already, but am looking forward to see what you come up with for your next video (starter day is on Day 4 - I have lots of time to watch videos lol_
Thanks for this recipe! I downloaded the PDF and will try to make it soon. I was wondering if there is a non-dairy option for preparing the porridge? We have a dairy allergy in our home.
I can do this method for the panettone to leave with large alveoli?
Love it!!! I would like to add some flex seeds instead porridge, as your similar bread on instagram, at which point should I add them? how many grams of seeds? Soaking for how long...? Thank you
the best :)
Very kind, thanks for your feedback! Happy baking!
Hi Kristen! If I omit the porridge, do I need to make any adjustments to the other ingredients?
beautiful! how to prepare with butterfly pea powder instead of steeping the dried flowers? one teaspoon of powder?
Hi. Very nice recipe. Can I use butterfly pea flour instead of the flowers.
Do you have advice on how you tell how much your dough has risen in the glass dish? I have to put mine in a container with straight sides or I can’t tell, and with the glass container the dough doesn’t even touch the sides so I have no idea how to accurately gauge growth. Beautiful recipe!
Beautiful! Looks yummy. How deep do you make the cut with tha lame? I think I’m cutting deep but it comes out of oven without an ear on it.
Thank you! I slash approx 1/2" deep on average - look more to your fermentation regarding the ear... You'll get the best oven spring and peeled back ear depending on the extent you are allowing the dough to ferment! Test letting the dough ferment a little longer vs a little shorter, depending on whether you believe your loaves to be a bit under or over-fermented, respectively. Hope this helps!
I never had those kind of window effect. I think it's because of the flour here in Thailand is not that good but it do work at their level. Thank you for the recipe and tips!
Very welcome! Keep in mind that lower-protein flours require much less autolyse - maybe consider a shorter 30 minute and see how the dough behaves. Happy baking!
Thanks Kristen, for the tremendous amount of work you do in order to produce a video of this quality! Your communication skills, both videography and spoken are excellent. The baking community is blessed by your efforts.
You mentioned the importance of eliminating all bits of flour during the mixing process just before the autolyse. From time to time I get those dreaded pea sized balls of flour. They drive me crazy. As you stated they are almost impossible to dissolve later if left in the original mix. I’ve tried many things to eliminate this problem. The most useful is sifting the flour into the water filled mixing bowl. Have you any other suggestions that might help?
Again, Thanks!
Dan Ayo
I find a 2-3 minute time spent mixing the dough is adequate... the higher hydration does help. Lots of folding the dough up and over itself in the bowl, pressing the dough back down onto itself. Sometimes if I'm not sure it's all combined I will take a wet hand and feel the dough to ensure everything is hydrated before I let it rest, covered, in the bowl to autolyse. Hope this helps.
Wondeful bake! Is seems you're using special flour, glorious pane...
Mine looks completely different afterwards the autolyse.
King Arthur bread flour - I have no complaints 🌾 for lower protein/quality flours, holding back a bit of water from the autolyse is usually a good idea 🌾❤️
That was perfect demonstration, can you teach us how to do it with charcoal?
Very thankful for your feedback! I've done charcoal and squid ink! You can see some recipes posted on my Instagram wall... I will consider posting a RUclips video on these in the future, thanks for the recommendation!
Could one use this method using instant yeast?
Great video ! I Love the result ! What if I don’t have einkorn flour ? And is it easy to handle 80% Hydration dough ? And could you please show us how to make it with chocolate and Charcoal ? Thaaaank you ! Can’t wait to the next video😍
Thanks Rana! You can substitute with a variety of different flour choices - maybe a simple whole wheat would be great! I like using King Arthur bread flour as the base flour in my loaves, which absorbs water quite well... if you are worried about over-hydrating, definitely consider holding back maybe 20-30g water from the autolyse and see how the dough behaves. It takes some practice to get the right consistency... but with these particular flours I like the handling with the hydrations listed. Happy baking!!
This bread is looking wonderful. Can I bake these sourdough bread in a fan oven?
Thank you! I haven't tried with a fan on - I would worry it would dry out the loaf very quickly before it could achieve proper oven spring. Maybe if you had a Dutch oven or something to cover with (like you see me do in the video) it could work! Happy baking!
Do you think I could use normal rolled oats instead of quick/instant oats?
Kirsten that is such a beautiful loaf! I was wondering if you ever had trouble with loaves with burnt bottom... Using a cast iron Dutch Oven. Would have any recommendations on ways to prevent their bottoms from burning?
Gabriella, put a heavy baking sheet on your lowest rack in the oven. It will deflect some of the heat so your loaves don't burn in the Dutch oven. It has helped me too.
can you show us how you slice your sourdough? its too perfect!! Find it really hard to get even slices especially when the crumb is so soft
Haha, thanks Joyce! I have some slicing vids up on Instagram. I find a very sharp bread slicer/serrated knife gets the job done!
Hii! I’m planning on tying this tomorrow! I was wondering if it is okay to use whole milk if I don’t have skim? Thank you!!
Definitely can add whole! Happy baking! ❤️🌾
Hi, really love your bread! However, I can't see the white dough and blue dough weight due to the subtitles. May I know how many grams of bread flour for White n blue dough? Thanks
Thank you! The white dough: 156g water + 169g bread flour + 31g AP einkorn. The blue dough: 76g blue water + 84.5g bread flour + 15.5g AP einkorn :)
What if you dont have einkorn flour,can u used apf instead?
Can I make this as directed without the porridge?
Really nice done. May i ask you the characteristic of the bread flour you use? The strength or the priteins/100 gr? Thx
For sure - this is King Arthur bread flour at 12.7% protein :)
Thx. Keep up the good job. Greeting,Daniel
6-hour bulk fermentation is considered: the entire time range from the beginning, or just after the fold coil no. 2. Thanks!
Ah, great question - the bulk fermentation I consider to be the time from adding the levain to the autolyse, to the time I tip out to shape :)
@@FullProofBaking thanks thanks thanks
What is your room temperature when you did this video
Kristen, i like your oven set up and I follow exactly the same but my problem of baking this way is the uncooked base - soft and white crust .... any idea why these happened? The top is perfectly fine
I like to preheat the stone for at least 60-70 minutes before loading my dough. I have even checked the temp of the stone with an instant read IR thermometer to verify the temp is 500°F at the center of the stone. Hope this helps!!
@@FullProofBaking Thanks for the reply Kristen, its a great tips, i will try it!
Does anyone know why sourdough bread texture is sticky ?
youre so meticulous, i love it
P.S. Don’t see the Baker percentages in the PDF download. Did I miss something?
Ahhhh... That's not in there! If you shoot me an email I can give you the baker's percentages. Thanks for catching this!
Best Sourdough ever!
This is the Go-To channel for Sourdough.
Made it today following your well informed steps, Thank you.
Taste was amazing and better than anything you can buy in a store.
The real effort was making the starter and levain, and appreciate the other video you did on that subject. Took a few tries but finally got the hang of it.
Timing of autolyse /levain/ bulk ferm at elevation (6,000 ft) took a while, but well worth the effort.
Thank you, Thank you! For your expert videos and instructions.
I'd like to try stenciling a loaf, any suggestions?.. or maybe you'll show one in a future vid. :)
Thank you, for all your kindness in sharing your knowledge with us, especially for those who are still learning. Do you mind tell me for how long did you do the retard (in the fridge )?
How long should a sourdough cool after baking?
I usually prefer at least 2 hours before slicing, if you can wait that long :)
Seriously the voiceover is superb!!!! Btw, may i know whats the purpose of adding the oat porridge?
Haha thank you! The oat porridge is optional here - but it does add a wonderful flavor and texture to the final loaf... nutty and buttery and sweet... and the crumb becomes super soft and tender. Very tasty addition :)
So awesome!! So glad I found you. Can I use chocolate powder instead of the blue flower? Will it work the same? Thanks!!
Thanks Sheri! I love adding Dutch processed cocoa to my sourdough loaves - it works wonderfully in the dough! Just be sure to add the same amount of water (in grams) as the cocoa - it really soaks up water fast. Happy baking!
@@FullProofBaking Thank you so much. I'll be sure to try it!
Can this bread be baked in a Dutch oven?
Absolutely! :)
Will the bread change is colour if you put lemon on it ?
Haha - great question! The tea, as you sound like you know, will change to purple if you add lemon... I haven't tried this yet but I've considered trying a lemon zested loaf to see how it affects the blue/purple hue :)
@@FullProofBaking I'm excited !
The batard banneton measurements are perfect, where did you find it?
Yes, I really like this slightly smaller banneton! I found it online at Lucky Clover Trading: www.luckyclovertrading.com/artisan-collection-oblong-proofing-basket-narrow-p-5196.html
@@FullProofBaking , thanks for your fast response, I am addicted to the small banneton, and also I am buying all your instructions. thanks so much.
@@Chefrachida Thank you for all your support! Hope you love the banneton and recipes :) Happy baking!
can oil be used instead of butter? thanks a lot
This would be interesting to try out - I'm sure it would work :)
@@FullProofBaking thanks dear
Crazy, I think you could sell this loaf for 20 euros/dollars with all the ingredients and effort put into it!
Haha - Sounds wonderful!
this is fricken beautiful lol
哈哈！
這個有趣！
不輸台灣人用蝶豆花做珍珠奶茶............
Taiwanese bubble tea with butterfly pea flowers sounds delicious! :)
不止好吃，還很美麗......
@@user-yf4bx4zv5b I bet!! :)
Pease porridge hot, pease porridge cold, pease porridge in the pot nine days old;
Some like it hot, some like it cold, some like it in the pot nine days old.
Couldn’t help myself 🤣😂
😂😂😂❤️❤️❤️
You are a scientist, a teacher, an artist, and a master artisan! Do you do heart surgery? I'm 74 and...um...just wondering.
sad my oven doesnt go up to 500 f
Do you have a gas oven or electric? It’s time for me to replace mine.
I prefer my gas oven over the electric with this particular set up (stone/lid/broiler tray/lava rocks). Also I feel like the heat gets higher with the gas vs. electric (Viking gas vs Kitchenaid electric)... but especially if you're using a Dutch oven, it shouldn't matter too much :)
Full Proof Baking Thanks! Wonder what would happen if I just baked a loaf shape in the 21 x 14 roaster. Elaine from Foodbod and her UK followers get really nice bakes in roasters. Thanks for all you wisdom and for taking the time to reply.
@@debramarvin Great idea! Let me know how it goes :)
Nice video. Awesome work.give your valuable comments to improve the quality of our channel thank you. Stay connected. Stay blessed
after the last fold coil leaves 6 hours in temperature or in the refrigerator
I do not speak English
I bulk for 6 hours around 73-75 degrees F. The bulk ferment period lasts from when you first add the levain, to the time you tip out the dough to shape. Afterwards, I usually do a short room temperature proof, then an overnight proof in a very cold refrigerator. Hope this helps!
영어를 배워야 되는 이유...ㅜㅜ