Spinach Bread using a Magefesa
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
The Scrap Pump, a delightful culinary creation, hails from the heart of French tradition, where nothing goes to waste and everything is a celebration of flavor! This rustic, hearty bread is not just a loaf; it’s a festival of textures, combining the rich earthiness of lard with the crunchy joy of pork cracklings, all wrapped up in a pillowy embrace of dough. Legend has it that this recipe was born in the kitchens of frugal bakers who turned leftovers into something extraordinary, ensuring that no scrap of goodness ever went unappreciated. Perfect for sharing with family or indulging in solo, this bread is best enjoyed warm, perhaps with a spread of creamy butter or a slice of cheese. Just be careful—once you start, it’s tough to stop!
Ingredients
- 200 g Fresh spinach
- 300 g Water
- 7 g Dehydrated baker's yeast
- 500 g Flour t55
- 10 g Salt
- 100 g Pork crackling
Steps
Spinach Preparation
- Wash, and add 200 g of fresh spinach in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content beside the bowl.
Dough Preparation
- Wash the food processor bowl.
- Add 300 g of water, 7 g of dehydrated baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 1.
- Add 500 g of flour t55, 10 g of salt in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 3.
- Transfer the content of the bowl in the food processor bowl.
- Mix knead: 2:00min / 0°C / Speed 3.
First Rise
- Transfer the content of the food processor bowl in a mixing bowl.
- Setaside the dough in the mixing bowl cover with towel during 1h .
Shaping and Second Rise
- Preheat the oven at 220°C.
- Add 100 g of pork crackling in the dough.
- Gently deflate the dough and knead in the Pork Cracklings.
- Shape the dough into an oblong loaf and place it on a baking sheet lined with baking_paper.
- Make shallow diagonal cuts across the top of the loaf.
- Setaside the dough on a baking tray cover with towel during 30min.
Baking
- Cook on the oven at 220°C.
- Let the bread cool completely on a wire rack before slicing and serving.
- Serve Cold.
