Spinach and Artichoke Sourdough Bread
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 the perfect combination of your favorite spinach and artichoke dip with sourdough bread. It’s both delicious and special, another stuffed sourdough success!
❤️ Why You’ll Love Spinach and Artichoke Sourdough
This delicious, savory stuffed sourdough loaf features some of the most popular dip ingredients… spinach, artichoke and mozzarella cheese. The combination is cheesy, savory and delicious. It’s the perfect loaf for sharing. Bake it, pull the center out and fill it with your favorite spinach and artichoke dip. Then use the pieces for dipping.
🍲 Ingredients
Sourdough Starter – Active and bubbly sourdough starter that has been fed 6-8 hours before using. This is what will make your bread rise, and every great loaf of sourdough bread starts with a strong sourdough starter.
Water – Filtered water.
Artichokes – Marinated artichoke hearts.
Spinach – Fresh spinach.
Mozzarella Cheese- Shredded mozzarella. If you want the cheese to be extra melty, shred it yourself. The pre-shredded cheese is coated with a chemical that prevents it from sticking, which makes it less “melty”.
Salt – We use pink Himalayan salt in the majority or our recipes but use what you have.
👩🍳 How to Make Spinach and Artichoke Sourdough
- 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.
🪄 Tips and Tricks
- I like to use a jar of marinated artichokes; it brings more flavor without any extra work.
- In the morning, I feed my starter a 1:3:3 ratio (usually 50 grams of starter + 150 grams of flour + 150 grams water). The larger amount you feed your starter, the longer it will take to rise. This gives me the perfect amount of down time after I feed it, to be able to assemble my dough in the afternoon when it is at it’s peak.
- After you add your inclusions, don’t be afraid to spend a little more time kneading the dough to ensure that the ingredients are properly distributed.
9am: Feed your starter.
6pm: Mix together your dough.
7pm: Add your inclusions.
8pm: Stretch and fold.
9pm: Stretch and fold.
10pm: Stretch and fold, cover and leave on the counter overnight.
7am: Shape your dough and place in bannenton.
7:30am: Place your bread dough in the fridge.
2pm: Preheat the Dutch oven.
2:30pm: Bake your bread.
3:20pm: Let cool.
4pm: Enjoy!
🗒 Best served with
- Olive oil and herb seasoning.
- Softened butter or cream cheese.
- Side of spinach and artichoke dip.
👝 How to Store Leftovers
If you want to give your leftover sourdough bread the best chance at staying fresh, store it in a Ziplock or brown paper bag, then in a bread box or cabinet for 3 -4 days. The bread box/ cabinet ensures it doesn’t get air flow and dry it out.
Spinach and Artichoke Sourdough Loaf
Equipment
-
bowl cover/ tea towel
-
food scale
-
banneton
-
dutch oven
-
bread lame
Ingredients
- 75 grams bubbly, active sourdough starter
- 350 grams filtered water
- 520 grams all-purpose flour
- ½ cup shredded mozzarella cheese
- ½ cup chopped artichoke hearts marinated or not
- ½ cup chopped, fresh spinach
- 9 grams salt
Instructions
-
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.
Notes
In the morning, I feed my starter a 1:3:3 ratio (usually 50 grams of starter + 150 grams of flour + 150 grams water). The larger amount you feed your starter, the longer it will take to rise. This gives me the perfect amount of down time after I feed it, to be able to assemble my dough in the afternoon when it is at it’s peak.