Spinach Soft Sourdough Bread

by - March 24, 2020






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.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Spinach Soft Sourdough Bread Recipe

Yields:  1 loaf

INGREDIENTS:

Levain - 260g total (ratio 1:3:3):
40g sourdough starter (100% Hydration)
120g bread flour
120g water

Main Dough:
350g bread flour (I used high gluten Japan Bread Flour)
30g brown sugar (I used organic brown sugar)
1 tsp salt
50g spinach
30g butter
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 in aircond room (approximately 25 - 27C) overnight until tripled.  It took about 10 - 12 hours. The total weight should be around 280g.  But, use 260g 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 260g 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.  I stopped half way to prevent the motor from overheating. 
  3. Let the dough rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  (I rest this dough for 15 minutes).
To shape:
  1. Transfer the dough to a clean floured surface then divide into 3 equal portions.  Please use a kitchen scale if you want to be exact.
  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. Let the dough proof in awarm and dark place until it reaches the rim of the pan (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 in preheated oven for 25 - 30 minutes, or until golden brown.
  3. Remove bread from oven and let it cool on rack completely before slicing.
General Notes:
  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.



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2 comments

  1. Is it true that sourdough bread cant rise as tall as commercial yeast bread?

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    Replies
    1. It's depend on your sourdough starter. If your sourdough starter is strong, it should do the same work. Cheers :)

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