Rye Zucchini Sourdough Bread


It’s that time again.

Zucchini time! Zucchini bread time! Only this time, there is a twist. I found a recipe that adds zucchini to my current obsession – sourdough bread.  This version adds in rye flour.  The result…

A fairly perfect bread – crisp outside and soft, chewy inside.

And it all starts with some microwaved and mashed zucchini from my garden.

Rye Zucchini Sourdough Bread
from Breadtopia

2 3/4 cups bread flour

1 1/4 scant cups whole grain rye flour

1 scant cup water

1 scant cup cooked and mashed zucchini; slice and microwave it and do not strain out the liquid (from the garden)

1/3 cup sourdough starter 9g (1.5 tsp) salt

Directions

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.

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 Rye Zucchini Sourdough fermented 7 hours at 76F.

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.

Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose and bran flakes.

Flip the dough and shape it into a boule. 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 Rye Zucchini Sourdough proofed 2 hours at 76F. Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside (I use a Le Creuset dutch oven).

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.

Remove from baking vessel and cool on a wire rack. Enjoy!

Make 1 loaf

Categories: Bread, Kosher, Recipe, Vegetarian, Zucchini | 3 Comments

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3 thoughts on “Rye Zucchini Sourdough Bread

  1. Looks delicious! Where can you find sour dough starter?

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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