Tips and tricks for naturally colored the sourdough loaves with fresh ingredients. including marbled butterfly pea flower sourdough bread
If you are looking for fun with sourdough loaves then just make naturally, colored sourdough loaves made with fresh ingredients from scratch without any preservative.
In this post I will share the tips and tricks for making successful bread loaf.
How do you Color bread naturally?
I am not fan of artificial colors. So, I only use natural aka homemade food colors.
For Yellow : You can use fresh turmeric root or turmeric powder. Here I have used turmeric powder. If you are using turmeric powder, then use less otherwise bread can become bitter and affects fermentation. Additionally, Turmeric is known to have antioxidant property. Here is Turmeric Sourdough Bread
For orange : Using fresh carrot juice give great orange color. You need to use only juice not the puree. Carrot sourdough bread is not only beautiful color one but also delicious and very colorful.
For pink: Use prickly pear fruit juice which gives light pink color. Beets juice also gives great pink color to sourdough dough but on baking betacyanins pigment in the beets breaks down and color gets pale. Prickly pear sourdough bread beatuiful pink color. However it becomes light pink after baking.
For Green: Spinach puree is best to get a green color. I think we can add it to the dough . Next sourdough bread will with spinach.
For Blue: Use butterfly pea flower tea to color the blue . Only thing you need to remember that butterfly pea flower tea can degrade the gluten so give only a short autolyse and add salt while autolyse the dough. If you dough is so acidic there is chance of it becoming pink. Here delicious and beautiful butterfly pea flower sourdough bread
For red: I think dried raspberry and strawberries can be used to make red color sourdough bread. I have not tried that I will update once I try that bread.
For black : Charcoal power give black color for the sourdough bread. I am yet to try that I will update once I try that bread
For brown: I like cocoa powder to brown color to sourdough bread . Chocolate skillet focaccia is made with coca powder.
Once you tried with single color sourdough bread, you can try two or three colors together to give marbled effect .
For Marbled effect sourdough bread
Marbled purple sweet potato sourdough: In this bread I used boiled sweet potato puree. I found that using roasted sweet potato can make dough dry and heavy for lift. You need to use higher hydration to get open crumb.
Marbled butterfly pea flower sourdough bread: In this sourdough bread I have used butterfly pea flower tea and used two types of dough. Since I incorporated dough after 2 hours of stretch and fold. I got marbled effect. I think If you want more prominent marbled effect try to incorporate the dough after one hour of incorporating salt .
For swirl sourdough bread: You need to wrap the two dough together tightly to give the swirl effect
For Speckled sourdough bread: You can use sundried tomatoes, fresh cranberries, blueberries to give speckled effects to Sundried Parmesan sourdough bread.
Points to remember while naturally coloring the dough .
1) If you want darker color you need to use thick extract, since you are using natural colors, you need to use higher quantities. However, consider how it is going to affect the taste in your sourdough bread. If you use too much turmeric it will going to be bitter.
2) If you are planning to use beets on sourdough bread, try it in dinner rolls or sandwich bread as they can be baked at 375°F / 191° C. As betacyanin is known to breakdown at 122 °F/ 50° C to 248° F / 120° C, I think if we use dried beets powder it can retain little color. Have not tried that myself.
How to make marbled butterfly pea flower sourdough bread?
You need following ingredients to make the bread.
Leaven: I used a bread flour and rye flour leavain with 100% hydration of Starter ( 50: 50 all-purpose flour and whole wheat flour starter ) I used 7% of the dough.
If you do not have an active starter in hand, check out here to make one.
Bread flour: Use Bread flour to give chewiness to the bread. You need to high protein bread flour ( around 13 % protein ) (84 % of dough)
Rye flour: Adds nuttiness to bread 11 % dough)
Spelt flour: Also added to give extra boost to the bread, 4.8 % of dough).
Water: I have used 85% hydration.
Salt: I used 2% of salt in the dough. It gives taste and controls the rate of fermentation.
Make Leaven/Leavain 8. 00 A.M
Autolyse the Flours with water 12.30 A.M . For White flour dough give 45 minutes autolyse while for blue colored dough give only 30 minutes.
Incorporate leaven/levain into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold the dough for second time.
Around 4.30 P.M Laminate the dough. Incorporate both white colored dough and blue colored dough.
First coil fold 5.30 P.M Coil fold the dough.
second coil fold at 6.00 P.M
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
These are tips and tricks for making naturally colored the sourdough loaves with fresh ingredients. If you tried any of the recipe, please tag me @nidhinikhil on instagram and @zestysouthindian on facebook.
Marbled butterfly pea flower sourdough bread
- 15 g sourdough starter I used 100% hydration 50: 50 all-purpose flour : whole wheat flour
- 40 g bread flour
- 10 g rye flour
- 50 g water
For white dough
- 175 g Bread flour
- 15 g Rye
- 10 g Spelt
- 15 g Leavain
- 4 g Salt
- 168.8 water
For blue color dough
- 175 g Bread flour
- 15 g Rye
- 10 g Spelt
- 15 g Leavain
- 4 g Salt
- 168 g Butterfly pea flower water
For butterfly pea flower water
- 7 g butterfly pea flower
- 175 g water
HOW TO MAKE LEAVEN
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of all-purpose flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
AUTOLYSE THE DOUGH
- Around 4 hours of Levain making, Mix all the flours in water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 45 minutes for white dough and 30 minutes for blue colored dough
- When levain is ready incorporate the levain into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
STRETCH AND FOLD
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
LAMINATE THE DOUGH
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet . Then incorporate both dough together.
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
SHAPING THE DOUGH
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
SCORE AND BAKE
- When you are ready to bake preheat oven to 500°F/ 260°C.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- At 500°F/ 260°C cook the bread for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
- After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 15-20 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with butter
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.