Blue Sourdough

1. De-stem the butterfly pea flowers and pour boiling water over them. Let the flowers drain and the water cool down. Use this blue-tinted water for the dough.
2. In a large bowl, add the bread flour and whole wheat flour. Pour in the cooled butterfly pea flower-infused water and mix until all ingredients are incorporated.
3. Autolyse the dough for 1 hour.
4. Add the sourdough starter to the dough. Mix until it is fully incorporated.
5. Let the dough rest for 30 minutes.
6. Add the sea salt and a small sip of water to the dough. Mix until the salt is fully incorporated.
7. Perform 4 sets of stretch and folds, allowing 30 minutes of rest in between each set.
8. After the last set of folds, let the dough rest for another hour.
9. Gently preshape the dough.
10. Shape the dough into its final form.
11. Place the shaped dough into a proofing basket and leave it at room temperature for an hour.
12. Transfer the proofing basket to the fridge and proof overnight, or until the following morning.
13. Preheat your Dutch oven in an oven set to 460°F (240°C).
14. Score the dough and carefully place it into the preheated Dutch oven with the lid on. Bake for 30 minutes.
15. Remove the lid from the Dutch oven and continue to bake for another 25 minutes, or until the crust is golden brown and crispy.
16. Remove the bread from the Dutch oven and let it cool on a wire rack for at least an hour before slicing and serving.
17. Share with your lovers.