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Spinach Sourdough Bread

Spinach sourdough bread sliced in half and resting on a kitchen towel.
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Make a stunning green loaf with this spinach sourdough bread recipe. The bread has a soft, airy crumb and a subtle savory flavor, ideal for sandwiches, toast, or enjoying with butter and olive oil.

Ingredients

Scale

For the levain (an active starter):

  • 22 g sourdough starter
  • 22 g bread flour
  • 22 g water

For sourdough bread:

  • 300 g bread flour (I use King Arthur organic bread flour)
  • 225 g water (75% hydration)
  • 60 g levain (active starter at peak)
  • 6 g fine sea salt (I use Redmond ancient fine sea salt)
  • 9 g spinach powder

10 g white rice flour (for dusting)

Instructions

  1. Make levain: Mix 22 g of sourdough starter, 22 g of flour, and 22 g of water in a clean empty jar. Cover it loosely with a lid and place it in a warm place to ferment. The levain usually peaks within 4–6 hours.
  2. Autolyse: Pour the water into a mixing bowl. In a separate bowl, combine the flour with the spinach powder, then add it to the water and mix just until combined. Cover the bowl with a damp kitchen towel or a plastic cap and let the dough rest for 30 minutes.
  3. Add levain and mix. Then sprinkle in the salt and mix for 3-10 minutes. Cover the dough and let it rest for 30 minutes. Once you add levain (active sourdough starter), bulk fermentation starts.
  4. Bulk fermentation: Complete two rounds of stretch and folds followed by two rounds of coil folds, allowing the dough to rest for 30 minutes between each set. Keep the dough covered during these rest periods. Once the final coil fold is done, allow the dough to continue bulk fermenting and closely observe its rise. Bulk fermentation is complete when bubbles are visible on the surface and along the sides of the dough, the edges look slightly domed, and the dough jiggles gently when the bowl is shaken.
  5. Preshape and shape: Lightly flour your table with white rice flour, preshape the dough into a round, and let it rest for 10-15 minutes. Then shape it into a batard and place it in a prepared 8-inch oval banneton.
  6. Proof: Cover the banneton with a clean towel, a disposable plastic cap, or place it inside a large plastic bag. Refrigerate overnight (8–14 hours).
  7. Bake: Preheat the oven to 500°F (260°C) with a Dutch oven inside for 30 minutes. Carefully transfer the dough onto parchment paper, score the top, and place it in the preheated Dutch oven. Lower the oven temperature to 450°F (232°C) and bake, covered, for 20 minutes. Then remove the lid and continue baking for another 17–20 minutes, until the crust is golden and crisp. Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2 hours before slicing.

Notes

  1. Adjust the dough hydration: Spinach powder absorbs water and can slightly thicken the dough. Increase sourdough hydration by about 3% when using the powder to keep the dough balanced and easy to handle.
  2. Watch dough strength: Check visually and by touch. If the dough is slack or spreads too much, add extra coil folds. If it feels strong, avoid overworking it.
  3. Safety tip: Always use oven mitts or silicone gloves when handling hot pans.
  4. Check doneness: Use a probe thermometer to check the bread's internal temperature. It should reach 205–210°F (96–99°C). I usually aim for 207°F (97°C) or higher.
  5. Storage tips: Keep sourdough at room temperature for 3–5 days. Freeze individual slices for 1–2 weeks or a whole loaf for 1–2 months.
  6. Want to create a custom formula for your loaf? Try my sourdough calculator.
  7. Need help getting started? Check out my beginner's sourdough bread guide to learn sourdough basics first.
  8. Note: Nutritional information does not include the white rice flour used for dusting.

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Nutrition

Find it online: https://sourdoughtalk.com/spinach-sourdough-bread/