Spinach and Artichoke Sourdough Loaf
Serves 8
180 mins prep
46 mins cook
720 mins Fermenting Time
946 mins total
This is a savory sourdough loaf that has all the flavors of spinach and artichoke. It's filled with mozzarella cheese, marinated artichokes, and fresh spinach. It's both delicious and special, the perfect loaf of sourdough bread.
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In the morning, feed your starter.
In the afternoon, when your starter is active and bubbly, assemble your dough.
Chop the artichokes into your desired size. I like medium pieces so there is still a bite of artichoke tucked away in the bread. Pat them dry and set aside.
Chop the spinach into small pieces, shred the mozzarella cheese and set aside.
Start assembling your dough by adding your bubbly, active starter into a bowl with filtered water. Mix until the starter has dissolved and turned into a milky liquid.
Add the flour and salt and mix until a shaggy dough forms. Cover with the bowl cover or tea towel and let rest for one hour.
After the dough has rested, add the mozzarella, spinach and chopped artichokes to the bowl. Pull the sides of the dough up and towards the middle, repeating and rotating the bowl each time. Do this for 2-3 minutes until the inclusions are evenly distributed throughout the dough. Cover and let rest for another hour.
With wet hands, perform 3 more sets of stretch and folds to the dough anywhere between 30 minutes and one hour apart. Cover with a damp bowl cover or tea towel and let rest on the counter overnight. 8-10 hours.
In the morning, turn your dough over onto a lightly floured surface.
Shape your dough into the same shape as your banneton. (oval - batard, or round - boule). Flour the inside of your banneton and place the dough seam side up. Stitch the middle by pinching the sides of the dough together towards the middle from the top all the way down to the bottom.
Cover the banneton and place in the fridge for at least two hours.
When you're ready to bake, preheat a Dutch oven at 475 degrees for at least 20 minutes.
Turn your dough onto a piece of parchment paper and use a bread lame to score the top. Carefully place your parchment paper holding the dough into your HOT Dutch oven. Bake with the lid on for 25 minutes.
Remove the lid, turn down the oven to 450 degrees and bake for an additional 23 - 25 minutes until the top of your bread is brown and crispy.
Let your bread cool for one hour before slicing and enjoying with herb butter, or your favorite spinach and artichoke dip.
