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
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
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
3 Comments Add yours
Looks delicious! Where can you find sour dough starter?
I bought mine from King Arthur Flour about 2 years ago. I keep it in the fridge and “feed” it every week or two.
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