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Spinach Soft Sourdough Bread






At this time, I don't want to run any risk going out for spinach.  So, I just used whatever we had.  The green colour will stand out more if more spinach were used.  Unfortunately, I only had this much Spinach.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and  second day it becomes slightly dry but, still soft. There is a very slight mild sourness.

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Spinach Soft Sourdough Bread Recipe

Yields:  1 loaf

INGREDIENTS:
Levain - 265g total (ratio 1:3:3):
40g sourdough starter (100% Hydration)
120g bread flour
120g water
Main Dough:
350g bread flour (I used high gluten Japanese Bread Flour)
30g brown sugar (I used organic brown sugar)
1 tsp salt
50g spinach
120g full cream milk

Note:  To get nice green colour, use 80g spinach + 90g full cream milk instead.

Utensil:   
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)

METHOD:

Levain:
  1. One night before baking, mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 27 - 28C) overnight until tripled.  It took about 10 - 12 hours. The total weight should be around 280g.  But, use 265g only.
Note:  If you like to prepare levain on the same baking day, please use the ratio 1:1:1.  Let it ferment at room temperature (approximately 30 - 31C) until tripled.  It took about 3-5 hours depend how strong is your starter.  

Main Dough:
  1. Blend spinach and milk in a food processor until fine.
  2. Put all ingredients (except butter), including the 265g sourdough starter (levain) into a bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until dough comes together.  Add in butter and continue knead for 10 - 12 minutes until reach window pane stage.
  3. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.
To shape:
  1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. 
  2. Form each portion to a ball.  Flatten with rolling pin.
  3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the loaf pan lined with parchment paper.  Let it proof at warm and dark place until the dough is double in size (This one took approximately 4 hours). 
Note: To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.

To bake:
  1. Fifteen minutes before baking, preheat the oven to 190C.
  2. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  3. Remove bread from oven and let it cool on rack completely before slicing.


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