Prepare Butterfly Pea Tea infusing dried butterfly pea flowers and water and bring to boil then switch off the flame.

Prepare Leaven

Mix all the ingredients

for leaven and set aside for about 6 hours.

Autolysis

In another bowl bread flour, rye flour and water and mix well and 6 hours.

Bread dough

When leaven is ready mix with flour mix and salt and butterfly pea tea to form as shaggy dough.

Fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.

Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.

Next morning pre-heat oven to 475 F score the dough and transfer the dough into cold Dutch oven.

Bake it in a pre-heated oven for 475 F for 30 min. Then reduce the temp to 450F for another 15 minutes Then remove the lid and bake for another 10 minutes

Enjoy