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.