Corn-Zucchini-Sourdough-Bread

Hey there :)

Zucchini bread is a bread I wanted to make for a while now. And with all the zucchini being so cheap at the moment (even the organic ones) it was about time to give it a try. As this being the first bread I have made with zucchini (and corn) it was quite a bit of an experiment. If it comes to taste I really like the bread. I has a nice crumb and soft inside – and thanks to the zucchini it keeps like that for several days. But unfortunately, after transferring the dough from my rising basket to the baking tray, it shrunk a bit and lost some of its volume. I am not quite sure why, I am guessing next time I would reduce the water content a bit (maybe to 85g). Or I would try to let the dough rise just on the baking tray and not in the rising basket. If anyone of you has some advice or idea, I’d love to hear it :)

But anyway, as I said, I still liked the texture and taste of this bread a lot. It is a very light bread with a nice color thanks to the corn flour. And it works with savory or sweet combination. Or even plain :)

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Recipe

prep time: 45 minutes + proofing and waiting time +++ yields: one big loaf

Ingredients

  • 350g wheat sourdough
  • 200g white wheat flour
  • 100g corn flour
  • 200g zucchini, grated
  • 100g water
  • 13g salt
  • 2 Tbsp. sunflower seeds (optional)

Instructions

The night before start making the sourdough: Mix together 50g of sourdough starter with 150g of (whole) wheat flour and 150g of water. Cover and set aside over night. Or you could use unfed starter from the fridge if you have enough.

The next morning start by grating the zucchini. In a sieve mix with a teaspoon of salt. Set aside for about 15 minutes and let some of the water drain.

Meanwhile in a big bowl mix together the sourdough, water, wheat flour and corn flour (I have used the fine flour, but I guess you could use corn meal – the one you use for polenta – as well).

Drain the zucchini properly, either with your hands or even better with a cheesecloth and mix into the dough together with the sunflower seeds. Set aside for 20-30 minutes.

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Prepare your rising basket: Line it with a cloth and flour it well, also on the sides.

After 20-30 minutes transfer the dough to your floured workspace. Knead the dough for about 8-10 minutes, gradually adding the salt to the dough. If needed to work with the dough add some more flour, one tablespoon at a time.

Now shape the dough into a loaf. I usually do this by stretching the dough a bit into an oval form and the roll from one side to the other. Smoothen out the edges a bit. Place the loaf into your rising basket and dust with a bit of flour.

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Let the dough rise for about 2-3 hours at room temperature (Mine needed 2 hours).

Preheat your oven to 230°C and place a baking tray, or if you have a baking stone, in the oven. When the oven has reached 230°C take out the baking tray and carefully place your loaf upside down on it. If you want to you can cut the loaf about 3 times. Put it back in the oven and pour a cup of water on the bottom of your oven. Be careful, there will be hot steam! Close the door of the oven right after.

Bake the Bread for about 35-40 minutes.

Take out of the oven and let cool slightly.

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