Infuse the butterfly pea flowers

• De-stem the dried butterfly pea flowers and place them in a bowl.
• Pour boiling water over the flowers and let them steep.
• Strain the infusion, then let it cool down completely and use it as the water for the dough.

Mix the flour and autolyse

• Combine the bread flour and whole wheat flour in a bowl.
• Add the cooled blue infusion and mix until fully incorporated, with no dry flour left.
• Cover and let the dough autolyse.

Add the starter

• Add the sourdough starter to the dough and mix until incorporated.
• Cover and let the dough rest.

Add the salt

• Add the sea salt with a sip of water and mix until fully incorporated.

Perform the folds

• Perform a set of folds on the dough.
• Cover and rest between each set.
• Repeat for a total of four sets of folds.

Final bulk rest

• Let the dough rest once more until visibly puffy.

Preshape and shape

• Turn the dough out and preshape it into a round.
• Let it relax briefly, then shape it into a tight boule.

Proof

• Place the shaped dough seam-side up in a floured proofing basket and leave at room temperature.
• Then transfer to the fridge and proof until the following morning.

Score and bake

• Preheat the Dutch oven to 240 °C.
• Score the cold dough, place it in the Dutch oven and bake with the lid on.
• Remove the lid and bake for another 25 min until deeply browned.

Cool and serve

• Remove the loaf from the Dutch oven and cool on a rack before slicing.
• Share with your lovers.