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Collection: Bread and Baked Goods
Recipe By: Twosaabsue
Cheesy Zucchini Sourdough Bread
Ingredients
- 35 grams biga (70% hydration starter)
- 380 grams warm water
- 100 grams whole wheat flour
- 400 grams bread flour or all-purpose flour
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1 medium zucchini (about 280 g), grated then squeezed of most of the moisture
- 140 grams cheddar cheese, grated (or a combination of cheddar and Marco Polo or Swiss cheese]
Directions
- Combine biga and water in a large bowl and whisk to combine. Mix in flours, salt and pepper, blending by hand to mix in the flour. Cover with a damp cloth and let rest 30 minutes to an hour.
- Knead in the zucchini and cheese. A bit more flour may be needed if dough seems too wet.
- Cover dough with a damp cloth and let rise at room temperature until doubled, about 8-10 hours.
- Remove the dough to a well-floured surface.
- *If making a round loaf, shape it into a round, flip it over and let rest for 5-10 minutes. Line a bowl or proofing basket with a cloth and dust with flour. Tighten the dough and place it seam side up in the proofing basket. Cover the dough and let rise until puffy, about 30 minutes to an hour.
- Preheat oven to 450 degrees.
- Cut a sheet of parchment paper and place it over the dough, then invert the bowl to release the dough. Sprinkle with flour and rub in gently. Score the bread, transfer it into a Dutch oven and put on the lid.
- Bake for 20 minutes then remove the lid. Bake another 25 minutes, then remove bread from pot and bake the last 10 minutes on the rack, if needed. (Bread is done when internal temperature reaches 205’) Cool on a wire rack for about an hour before slicing.
- ** if making a loaf: shape into a log, tucking the ends under. Let rest for 5-10 minutes. Coat a loaf pan with olive oil. Cup the dough and pull forward to tighten the shape. Place into pan, seam side down. Cover and let rest about an hour. Preheat oven to 450’.
- Place dough on center rack and reduce temperature to 400’. Bake for 50 to 60 minutes. (Bread is done when internal temperature reaches 200’.) Cool in pan for 10 minutes, then finish on a wire rack until ready to slice.
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