ZUCCHINI SOURDOUGH BREAD
Zucchini is a flavorful and nutritious addition to sourdough bread, adding antioxidants, a light vegetable note to the aroma and taste, and greenish-black speckles to the crumb. It is great as a sandwich bread, to accompany a main course and, of course, with butter.
Provided by Melissa Johnson
Categories Recipes
Time 1h25m
Number Of Ingredients 21
Steps:
- Mix the flour, zucchini, and water. Cover to autolyse for about 1 hour.
- Add the leaven and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
- After the rest, begin a series of 4-6 stretch and folds every 20-30 minutes. During the second stretch and fold, add the toasted sunflower seeds if that is the recipe you are making.
- Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature and starter strength. My Simple Zucchini Sourdough and my Rye Zucchini Sourdough with Toasted Sunflower Seeds fermented for 6.5 hours at 76F. My Rye Zucchini Sourdough fermented 6 hours at 77F.
- Scrape the dough onto a well-floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
- Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose and rice flour, or bran flakes. If you are making the toasted sunflower loaf, consider sprinkling untoasted sunflower seeds into the basket or at the next step, rolling the top of your shaped loaf in sunflower seeds before placing it in the basket.
- Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
- Let the dough proof 1-3 hours at room temperature, or 6-10 hours in the refrigerator. My Simple Zucchini Sourdough and my Rye Zucchini Sourdough with Toasted Sunflower Seeds proofed for 2 hours at 76F. My Rye Zucchini Sourdough proofed 1 hour at 80F and 1.25 hours in the refrigerator.
- Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside. (Follow the temperature limits of your baker.)
- Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
- 500 F for 30 minutes lid on
- 450 F for 10 minutes lid off
- Or until the internal temperature is over 205 F.
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Monique Esparza
[email protected]This bread is a great way to sneak some vegetables into your diet. My kids love it!
MLM Lovo
[email protected]I love the addition of zucchini to this bread. It makes it so moist and flavorful.
Paul Parker
[email protected]This bread is a great way to use up leftover zucchini. It's also a delicious and healthy snack or breakfast option.
Yonas Getinet
[email protected]I've made this bread several times now and it always turns out perfect. It's so easy to make and the results are always delicious. I love the way the zucchini adds moisture and flavor to the bread.
Mfuneko Ntsiye
[email protected]This bread is a delicious and healthy way to use up your garden zucchini. The bread is moist and flavorful, with a slightly sweet taste from the zucchini. I added some chopped walnuts for extra crunch and flavor.
Eva Alvarado
[email protected]The zucchini in this bread makes it so moist and flavorful. I love the slightly sweet taste and the crunchy walnuts add a nice touch.
Jesus Castillo
[email protected]This bread is a great way to sneak some vegetables into your diet. My kids love it!
Samir sapkota
[email protected]I've never made sourdough bread before, but this recipe was easy to follow and the results were delicious. I'll definitely be making this bread again.
Black Love
[email protected]This bread is perfect for a summer picnic or potluck. It's also a great way to use up leftover zucchini.
Trump One
[email protected]This bread is a great way to use up your garden zucchini. It's also a delicious and healthy snack or breakfast option. I love the way the zucchini adds moisture and flavor to the bread.
Md Husain
[email protected]The zucchini in this bread makes it so moist and flavorful. I love the slightly sweet taste and the crunchy walnuts add a nice touch.
Pujasilla Puja silla
[email protected]I've never made sourdough bread before, but this recipe was easy to follow and the results were delicious. I'll definitely be making this bread again.
Jdxxz141 28
[email protected]This bread is perfect for a summer picnic or potluck. It's also a great way to use up leftover zucchini.
Sorbojit dubey
[email protected]I'm not a huge fan of zucchini, but this bread was surprisingly delicious. The zucchini flavor is very subtle and the bread is so moist and flavorful.
Doggo
[email protected]This bread is a great way to sneak some vegetables into your diet. My kids love it!
claribell Read
[email protected]I love the addition of zucchini to this bread. It makes it so moist and flavorful.
Abdul Rasheed
[email protected]This bread is a great way to use up leftover zucchini. It's also a delicious and healthy snack or breakfast option.
Ponthias Ndambi
[email protected]I've made this bread several times now and it always turns out perfect. It's so easy to make and the results are always delicious. I love the way the zucchini adds moisture and flavor to the bread.
Laiba Queen
[email protected]This zucchini sourdough bread is a delicious and healthy way to use up your garden zucchini. The bread is moist and flavorful, with a slightly sweet taste from the zucchini. I added some chopped walnuts for extra crunch and flavor.