I'm quite busy because I'm working on my vegetable garden....and is getting hot!!
I have not been cooking, but I always make bread....and Paninis!!
Everything started with some Butterfly Pea Flower Tea that I had from the Kimbap, and one beetroot that was fainting in the fridge. I made colorful sourdough breads that ended up in panini.
Beetroot sourdough bread
1 beetroot washed, cooked and cold. Blend it with 280 grams of water. Strain it and set aside.
450 grams organic white bread flour
320 grams (approximately) of beetroot water
15 grams of salt
150 grams of sourdough 100 % hydration
Mix beetroot water and sourdough, then add both flours and salt. Let it rise at room temperature for 4 hours, turning the dough in the four sides every 1 hour. Let it ferment at cold temperature in the fridge for 36 hours. While the dough is in the fridge, I do coil folds to the dough. I make 3 coil folds the first day, and 3 cold folds the second day. Take it out of the fridge, and make a ball. Let it rest for 15 minutes. On a clean surface with dusted flour, shape ball, and place it on a dusted batard. Preheat the oven at 470 F. Place the bread on a piece of parchment paper, and inside an iron cast pot. Dust it with flour, and make some cuts.. Let it bake for 40 minutes, and 10 minutes without a lid. Let it cool.
Butterfly Pea Flower Tea sourdough bread
450 grams organic white bread flour
310 grams of Butterfly Pea Flower Tea
15 grams of salt
150 grams of sourdough 100 % hydration
Mix Butterfly Pea Flower Tea and sourdough, then add both flours and salt. Let it rise at room temperature for 4 hours, turning the dough in the four sides every 1 hour. Let it ferment at cold temperature in the fridge for 36 hours. While the dough is in the fridge, I do coil folds to the dough. I make 3 coil folds the first day, and 3 cold folds the second day. Take it out of the fridge, and make a ball. Let it rest for 15 minutes. On a clean surface with dusted flour, shape ball, and place it on a dusted batard. Preheat the oven at 470 F. Place the bread on a piece of parchment paper, and inside an iron cast pot. Dust it with flour, and make some cuts.. Let it bake for 40 minutes, and 10 minutes without a lid. Let it cool.
You will end up with these breads
The blue pea adds such a beautiful light blue to the bread. I am drooling at your panini. It's still a bit chilly over here, esp. in the mornings, but we usually get some beautiful sunshine in the afternoon. Happy Spring and Gardening!
ReplyDeleteThis bread looks fantastic. I love beets and good bread is one of the non-negotiable aspects of life, so putting the two together seems like a brilliant idea!
ReplyDeleteI want to bake more bread but then I am not very good at it. I like the light blue color in the bread you baked. I have started weeding my garden but won't sow anything until may.
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