2020-04-30





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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Breads