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 RecipeYields: 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 Japanese 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: One night before baking, mix all ingredients in a jar and cover. 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: Blend spinach and milk in a food processor until fine. 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. 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 doubled the size after 1 hour. To shape: Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Form each portion to a ball. Flatten with rolling pin. 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. Let the dough proof at warm 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: Fifteen minutes before baking, preheat the oven to 190C. Bake in preheated oven for 25 - 30 minutes, or until golden brown. Remove bread from oven and let it cool on rack completely before slicing.
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