Spinach Bread

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Working Method

Complexity level:

Blended spinach	Put spinach and water into food processor, and blend.
Mixing spiral	Mix all ingredients except unsalted butter. Mix at slow speed for 3-5 min, fast speed for 4-6 min until gluten is formed. Add in unsalted butter and mix until well combined.
Dough temperature	27°C
Bulk fermentation	30 mins
Scale	120g – slightly round it up
Intermediate proof	20 mins

Make up	Roll out the dough and pipe a line of filling (40g). Fold down the dough to cover the filling and cut strips for the remaining half. Roll down the dough completely. Coat the bottom of the dough with white sesame and place in a mould.
Final fermentation	±90 min at 30°C and 80% R.H.

Oven temperature	Top 200°C bottom 210°C
Baking time	15-18 mins