Spinach Sourdough Bread

Mix all levain ingredients together and let ferment for 6 to 8 hours at 24–25°C.

Blend the water and spinach until smooth.

Add the spinach water and flour to the levain.

Mix everything together and let rest for an autolyse of 40 to 60 minutes.

Add the salt and mix thoroughly again until fully incorporated.

Bulk ferment the dough for 4 hours at 24–26°C, performing stretch and folds every 30 minutes during the first 2 hours.

Pre-shape the dough and let it rest for 15 minutes.

Shape the loaf and immediately transfer it to the refrigerator for cold fermentation for 8 to 12 hours.

Bake in a preheated oven with steam or covered in a Dutch oven for the first 15 minutes at 250–260°C.