Sourdough Bread with Zucchini
Fresh zucchini puree gives this sourdough bread great moisture and flavor. This recipe makes 1 large loaf. The exact number of servings will vary based on how the loaf is sliced.
slices
Ingredients
- 8 oz active sourdough starter (1 cup)
- 2 oz warm water (¼ cup)
- 17½ oz bread flour (3½ cups, see note)
- 8 oz zucchini (about 1 large)
- 1½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg (room temperature)
- 1 egg for egg wash
- 2 tablespoons shredded Parmesan cheese for garnish
Instructions
- In a mixer bowl, combine 8 oz active sourdough starter, 2 oz warm water and 2.5 oz (½ cup) of the bread flour. Cover the bowl and allow the sponge to rise for 30-60 minutes.
- Meanwhile, puree 8 oz zucchini in a food processor until it looks like apple sauce. Scrape the bowl as needed as the zucchini will ride up the sides at first.
- Add the zucchini puree, 1½ teaspoon salt, ¼ teaspoon black pepper and 1 large egg to the sponge. Mix on low speed to combine. Add 5 oz (1 cup) of the bread flour and mix to form a thick batter. Switch to the dough hook. Add the remaining flour a little at a time. Knead for 5 minutes or until the dough clings to the hook and clear the sides of the bowl. If working by hand, add as much flour as you can with a wooden spoon the turn the dough out onto a floured surface to finish kneading in the remaining flour.
- Turn the dough out onto a floured surface and knead into a smooth ball. Place the dough in an oiled bowl, turning once to coat. Cover and set at room temperature for 1 hour. After an hour, with the dough still in the bowl use your hand to lift the top edge of the dough over into the middle of the dough. Repeat with the other 3 sides then flip the dough over. Cover the bowl. Each hour repeat the folding procedure until the dough ferments for a total of 3 hours. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. After the initial fermentation the dough can be refrigerated for up to 2 days, or you can go ahead and shape and bake the loaf the same day.
- Turn the dough out onto a floured surface, knead a few times and divide into 3 equal pieces. Roll each piece of dough into a 14" long rope. Braid the three ropes, pinching each end to seal together and set the loaf onto a parchment lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1-2 hours until the dough has almost doubled in volume and springs back slowly when poked. The rise time will be longer if the dough is cold from the fridge.
- Meanwhile, preheat the oven to 375 °F. Brush the loaf with egg wash, Sprinkle with grated Parmesan cheese or garnish of your choice. Bake about 30-35 minutes until golden brown and the interior temp is about 200 °F.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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