Been wanting to redo the beetroot bread I did ages ago unfortunetaly I missed the season and so no beetroots until July here in the UK. Until then maybe I could try hibiscus sourdough bread at some point to get my red bread fix.
Anyways today instead I decided to experiment as well as celebrate the end of the dire courgette shortage we’ve been having with courgette sourdough bread. I more or less use the same recipes as the beetroot bread, but because courgette is much more watery, I added some wholemeal flour.
I slightly miss the bright red dough from when I make beetroot bread; the courgette bread dough is looking much more civilised, lot less murdery.
There isn’t a taste of courgette per se, but it has this really nice freshness and it super soft and moist.
As you can sort of see the texture and crumbs of it was really lovely, it is just light and airy.
It pairs especially well with savoury food. I had it with some gorgonzola which really brought out the flavours.I then proceeded to eat the entire humongous piece gorgonzola and half of the loaf which was not the greatest decision but super delicious nonetheless. And when life gives you a bad but delicious option, you take that option my fellow epicurean.
so all in all actually really happy with this bread even though it does not have a fantastic lurid hue of the beetroot bread.
- 550g white bread flour
- 100g wholemeal flour
- 335g water
- 200g starter
- 15g salt
- 1 medium courgette
- In a small cup add 10g of hot water and dissolve the salt. Leave to cool.
- With a grater finely shred the courgette and set aside for the moment.
- In a large bowl add water + the starter and mix to dissolve.
- + add all the flour + courgette + the now tepid 10g salt water
- Mix until combined
- Cover with a plastic freezer bag and leave in the fridge for 20 hours.
- Scoop out your dough on a clean floured surface and shape your dough. Withe the seams bottom down, push and rotate your shaped dough to really close the seams.
- And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚ with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
- Slash the top and Bake at 260C˚ for about 30mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 15min.
- Take it out of the oven and let cool for an hour.