Aaand it's a
wrap bread! Zucchini and Thyme 100% Whole Wheat Sourdough to be exact! :-). I'm currently experimenting with all kind of "infused/enriched" breads to use up some of the massive amounts of vegetables that our garden produces. I normally only share some of the pics on my instagram and this time the recipe got requested - so here it is! It's a lovely wholesome bread with just the right amount of moisture and "sour" taste. The hint of thyme pairs lovely with the cheese of your choice or enjoy it plain or with butter or in the only true way to enjoy fresh bread! Either way just do it - you won't be disappointed!
Zucchini and Thyme Sourdough Bread
- makes one loaf
- Levain (day one):
- 150g whole wheat flour
- 250g sourdough starter (I used my homemade whole wheat one which is at 100% hydration)
- 70g water
1. Combine all the ingredients for the levain in a bowl into a loose mass - cover and let rest for at least 8 hours to overnight.
- Dough (day two):
- 700g whole wheat flour
- 200g water
- a handful of thyme, chopped
- one zucchini, grated (~300g)
- 1 Tbsp salt
1. The levain should be bubbly by now. If not, then let it rest for a further 1-2 hours (only needed if you choose the eight hour path, if it was rested overnight it should be ready by now).
2. Now take all the levain and knead together with the whole wheat flour and water, let the mixture autolyse for 2 hours.
3. Then add in the zucchini, thympe and salt - the dough will be sticky but handeable, if not add in a little more flour (up to 150g).
4. Now it's time for the bulk rise: for four hours you will fold the dough every 30 minutes: take the dough and think of four "corners" (even if your dough is possibly circular ;-)). Now take one corner, stretch it and fold it over the package, do so with all the remaining three corners, then place the dough seam-side down into the bowl. Be careful not to deflate the dough to much while folding. Between the folds cover the bowl and led it sit untouched.
5. When the bulk rise is done remove the dough from the bowl onto a well floured working surface, stretch into a rectangle and let it rest for 15 minutes. Then shape it into a boule and place it back into a floured bowl, cover and let it rest in the refrigerator for at least twelve hours, preferably overnight.
6. An hour before you want to start baking remove the bowl from the refrigerator. Preheat your oven to 250°C/500°F with a dutch oven or alternatively a roaster inside (with the lid on). After 45 minutes of preheating remove the dough from the bowl onto some parchment paper and slash the dough with a pattern of your choice. Then put it into the preheated oven/roaster, put the lid back on and bake for 25 minutes. Remove the lid and continue baking for 40-45 minutes, until the loaf sounds hollow when the bottom is tapped. Remove and let it cool for 1-2 hours before slicing. Enjoy!
Notes: The bread freezes well sliced and whole when sealed in a plastic bag.