A unique loaf of sourdough made with a whole bag of spinach, offering a mild flavor reminiscent of spinach pasta. This bread is not just tasty but also a great way to increase your greens intake.
1: Blanch spinach and puree it with some water.
2: Autolyse for 30 minutes using the spinach water/puree.
3: Mix in the starter, salt, and a little more water.
4: Allow bulk fermentation for 5 hours.
5: Shape the dough and refrigerate for an overnight cold proof of 16 hours.
6: Preheat the dutch oven to 500°F.
7: Score the dough and bake for 20 minutes with the lid on.
8: Lower the temperature to 450°F and continue baking for 25 minutes with the lid off.
