Swirly Spinach Sourdough

Updated: Jun 7

"Eat your greens!" That's how I remind my little boys to consume their veggies every time!

I love my sourdough bread to burst with colours, especially those vibrant colours derived from natural ingredients. This is an alternative to disguise veggies into my bread for fussy boys at home, hee-hee! For this sourdough bread, I'm introducing spinach puree for its green hue, the result was mesmerising and moreish!


Baker's Percentage

For Basic Sourdough

  • 90% Japanese Bread Flour 180g

  • 10% Semolina Flour 20g

  • 70% Water 140g

  • 20% Levain 40g

  • 2% Sea Salt 4g

For Spinach Sourdough

  • 90% Japanese Bread Flour 180g

  • 10% Semolina Flour 20g

  • 75% Spinach Puree 150g

  • 20% Levain 40g

  • 2% Sea Salt 4g

Method

1. During the initial stage, both dough will be prepared separately (before lamination). Start by blending 80g of baby spinach with 80g of water and set it aside.


For Basic Dough:

  • Autolyse flour and water for 1 hour

  • Add levain, rest for 30 minutes

  • Add salt, rest for 10-15 minutes

  • Stretch and fold, once and rest for 30 minutes

  • Coil fold 2 sets, 30-40 minutes interval

For Spinach Dough:

  • Autolyse flour and spinach puree for 1 hour

  • Add levain and rest for 30 minutes

  • Add salt and rest for 10-15 minutes

  • Stretch and fold, once and rest for 30 minutes

  • Coil Fold 2 sets, 30-40 minutes interval

2. Combination of Basic and Spinach Dough

  • At 3rd set of coil fold, combine basic and spinach dough together and rest 30-40 minutes (optional: sprinkle approx. 30g roasted bacon)

  • Coil fold 1 set, rest the dough for at least 1 hour before shaping

  • Shape the dough, proof the dough in the banneton basket for 10-20 minutes

  • Cold retard for 12-16 hours at 1-3°C

3. And finally, it's ready to be baked

  • Place dutch oven in the oven and preheat at 250°C for 30 minutes

  • Bake covered at 250°C for 23 minutes, and bake another 17 minutes at 230°C uncovered

  • Cool for at least 6 hours before slicing

Note

  • Total bulk time 5 hours at 27°C

  • Masuda Canada100 was used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out

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