Lapis Lazuli Sourdough
Happy Hump Day! We are bringing ultimate rainbow energy to your feed and crushing the midweek slump with this incredibly fun, colorful, stunning sapphire marbling Lapis Lazuli Sourdough! Who says bread has to be boring? This gorgeous, bright masterpiece is colored completely naturally using Suncore Foods® plant-based food coloring powders. No artificial dyes—just pure, happy, plant-powered color to make your Wednesday extra joyful! Look at how beautifully these shades swirled together: Blue Butterfly Pea Powder & Aqua Blue Spirulina Powder mixing up the ultimate, vibrant ocean-blue cosmic rainbow swirl throughout every slice! Ready to bring some bright, colorful fun into your own kitchen?
Make: 1 Artisan Boule
450g bread flour
325g water, divided (reserve 10g for the salt)
90g active 100% hydration sourdough starter, at peak
9g salt
3 tsp Suncore Foods® Aqua Blue Spirulina Powder
5 tsp Suncore Foods® Blue Butterfly Pea Flower Powder divided
Click Here for Step-by-Step Directions ▼
1. Mix the Dough – In a large bowl, combine the water, starter and Spirulina Powder. Stir until the Spirulina Powder is dissolved and then add 450g bread flour. Mix until no dry flour remains and the dough is evenly colored. Cover and let rest for 30 minutes.
3. Bulk Fermentation – Perform your first coil fold. Over the next 1½ hours, perform 3 additional coil folds, spaced 30 minutes apart. Before each coil fold, sprinkle 1 teaspoon of Suncore Foods Blue Butterfly Pea Flower Powder evenly over the surface of the dough, then complete the fold to naturally marble the color throughout. After the final fold, allow the dough to continue bulk fermenting until it has approximately doubled in volume.
4. Lamination & Shaping – Lightly flour your work surface. Turn the dough out and gently stretch it into a large square. Evenly sprinkle the remaining 2 teaspoons of Blue Butterfly Pea Flower Powder over the surface of the dough. This lamination step creates the bold blue veining that resembles natural lapis lazuli. Fold and shape the dough into a tight boule, creating surface tension without pressing out too much air. Place the dough seam-side up into a well-floured banneton.
5. Cold Proof – Cover the banneton and refrigerate overnight, or for 12–16 hours.
6. Bake – Preheat a Dutch oven to 450°F (232°C).nTurn the dough onto parchment paper, score as desired, and carefully transfer it into the preheated Dutch oven.
7. Bake – 30 minutes with the lid on. 8 minutes with the lid off, or until the crust is a deep golden brown. Transfer the loaf to a wire rack. Allow it to cool for at least 1 hour before slicing to let the crumb fully set.
