***If you like spinach and artichoke dip you will love this loaf. This is perfectly paired with a pasta dish or even stuffed green bell peppers.***

Enjoy!

Ingredients:

This recipe makes two loaves.

• 400 grams- Bread Flour
• 400 grams- Wheat Flour
• 650 grams- Warm water
• 200 grams- Mature sourdough starter
• 16 grams- Salt
• 6.5 oz artichoke hearts (with seasoning)
• 1-1/2 Tablespoons of mayonnaise
• 2 teaspoons of minced garlic
• 1/8 teaspoon of garlic powder
• 1 cup of spinach
• 1/2 teaspoon of fresh ground pepper

Instructions:

• 4:00 p.m.– Mix 400 grams- Bread Flour and 400 grams- Wheat Flours together with 650 grams of warm water, and 200 grams mature sourdough starter by hand. Rest 30 minutes. While this is resting prepare the artichokes and the spinach “dip”.
• Empty your artichokes with seasoning into a sauce pan and sauté for 5 minutes over medium heat. Set aside to cool and then chop the artichokes into bite size bites.
• Next mix the mayonnaise, minced garlic, garlic powder, and ground pepper. Set aside. Then chop your spinach and add to the mayonnaise mixture. Then add your chopped artichokes. Put Saran Wrap around your spinach and artichoke mixture and let sit.
• 4:30 p.m.– Add in salt, and your spinach and artichoke mix. Mix and let sit for 30 minutes.
• 5:00 p.m.– Coil fold- Rest 30 minutes covered with Saran Wrap and a tea towel.
• 5:30 p.m.- Coil fold- Rest 30 minutes covered with Saran Wrap and a tea towel.
• 6:00 p.m.- Coil fold- Rest 30 minutes covered with Saran Wrap and a tea towel.
• 6:30 p.m.– Coil fold- Rest 30 minutes covered with Saran Wrap and a tea towel.
• 7:00 p.m.– Pre-shape- Rest 1 hour in banneton basket. Flour your banneton well prior to placing your loaf into it. (Especially if it is your first time you are using it.) Make sure to place the loaf seam side up or “bottom’s up” so that when you flip your basket over onto your parchment to score you have your “canvas” side up. Place Saran Wrap or a tea towel over the dough while it rests.
• 8:00 p.m.- Place the dough in the fridge for 12-16 hours. The longer you leave this in the fridge the better your canvas sets for an intricate scoring detail.

• 5:00 a.m.– Place your dutch oven into the oven and preheat the oven to 500 degrees for 30 minutes. Make sure to keep your loaf in the fridge until the last minute. I have now started putting my loaf in the freezer while the oven heats. Then take your loaf out of the freezer. Gently flip over onto a piece of parchment paper. Create your design. Then carefully take your dutch oven out of the oven and place the parchment paper with loaf in gently, put the lid on and bake for 17 minutes. Then take the lid off and bake for another 18 minutes or until it is a medium brown exterior finish. *** Your time may vary based on how hot your oven can reach to.***

• Let your loaf cool for at least an hour on a cooling rack prior to cutting.