Zucchini Parmesan Sourdough - the key to successful baking is
Sending this to Yeastspotting.
The key to successful baking is ... not to misread the formula and add too much water. For the first try, I got a batter out of the 100%+ hydration "dough". Had to do some really intensive kneading to keep any kind of shape. After grated zucchini was added, it was even more wet and sticky. Turned out edible at the end, but not something I would recommend repeating.
The 2nd try was much better with ingredients correctly measured, phew...
bread flour, 283g
semolina flour, 100g
starter (100%), 135g
grated parmesan, 100g
grated zuchhini, 150g, mixed in some salt and soak for 10min, squeeze out water as much as possible
2. Mix everything together but parmesan and zucchini, autolyse for 20 to 60min,mix @ medium speed for 3-4 min until gluten starts to develope.
3. Bulk rise at room temp (~75F) for about 3hrs. S&F at 30, 60, 90, 120min, 150min, 180min. At 60min, mix in parmesan and zuchini.
4. Shape, put in basketes smooth side down, put in fridge overnight. (I divided the 900g+ dough in two, the 650g one was shaped into batard, the other shaped into triangle.)
5. Next morning take the dough out to finish proofing, about 20min for me. Score.
6. Bake at 450F with steam(batard was put in preheated cast iron pot and cover with lid, the other triangle dough was put on preheated baking stone and pour water in another cast iron pan to create steam) for the first 15min, take out the pan with water, reduce to 420F keep baking for another 30-35min. Turn off oven and crack the door open a bit, and leave the breads inside for 10min before taking out.
Both the batard baked in pot, and the triangle loaf baked directly on stone, had good expansion.
Nice, moist, open crumb. Parmesan cheese really adds a lot to the flavor.
No idea why green zucchini became yellow specks in the bread
Very nice looking loaf! Zucchini here is just starting to grow so local fresh zucchini won't be around for awhile but when it starts growing this looks like a wonderful recipe to bake some of it into. I have your formula copied and waiting :-)
One question. I am used to you using a firmer leaven with the breads of yours that I have baked. Was there a specific reason you used a more liquid one with this loaf?
Thanks for the post.
Usually with rye starter, I like to use it firm to increase dough strength; with white starter, I am not worried about strength so much, so I sometimes just use it as is -- liquid.
Thank you for the response. Do you notice any difference in your final whole wheat doughs when you use a liquid starter rather than a firmer one? Favor or structural? This one sure looks like it rose just fine with a liquid starter despite the add ins.
There's always a light flavor difference, hard to describle, especially if the flour used is different. The best way is to try both ways and taste.
loaf of Italian bread! With the summer tomatoes, those airy open slices would make some fine bruschetta! Love the photos and the write up. Was it the skin that went from green to yellow or the flesh. I'm thinking it might have been the flesh. I have noticed that seeded areas will go a little yellow in fresh squash if cut open and allowed to interact with air even when in the fridge. But, don't know why this might be so with the green skins if they too are going yellow. Am traveling to your old home state this week. Blazing hot and dry up north and in Houston is just poured last night.
Fine baking as usual.
Yeah, I am guessing the yellow parts are just the flesh. Good luck in Houston! Don't go out when the sun is out! :P
I almost never use it in anything because it doesn't taste like much. Does it add anything to the bread?
I see you have that dabrownman's T-Rex scoring down pat: http://www.thefreshloaf.com/node/28847/trex-meets-floyd%E2%80%99s-sweet-potato-bread-brownman%E2%80%99s-sd-yw-combo-starter#new
I stole Ian's signature T-Rex slash from several of his breads. He has it down pat and inspired my try at it for the Floyd inspired Sweet Tader bread :-) It is one of my favorites and works well for those who can slash - unlike me and my 4 legged apprentice.
Ian's T-rex indeed. Sorry, Ian.
No apologies necessary! T-Rex does appreciate a good wholesome loaf of multi-grain...so he's told me...
Zucchini mostly just add moisture and color, not so much flavor. I did that scoring pattern to accomodate the triangle shape, didn't know it had a name! LOL.
Nothing wrong with a little extra moisture!
Beautiful looking bread.
Consider yourself indoctrinated into the Dinosaur world of bread :)....I Have to work on my cat claw scoring next less my 5 cats get jealous of all these T-Rex loaves....
This bread sounds wonderful.
Mine didn't come out quite as pretty as yours, but great texture and lots of flavour from the parmesan! The smell of this bread baking attracted the members of this household to the kitchen like a magnet...The zucchini adds texture and moisture (just like in zucchini cake). Great recipe.
Gorgeous photos and bread! Love the idea of adding zucchini for moisture and nutrition, looking forward to trying it!
Made this superb bread. As I am up early in the morning to eat for Ramadan, I baked the bread at 5 in the morning, took it over to my tennis group where I play at 7 am. The guys cannot stop talking about this bread. When I took it out of the refrigerator it looked quite flat and even after baking it didn't seem to have a lot of oven spring but seemed pretty open crumb when cut. Hubby liked it too.
I am going to give 2 feedings to my starter instead of 1, double the recipe and make 3 loaves. This way they will be a third bigger and more crumb. I also added some pumpkin seeds for texture. I plan to make it 2 more times. Thank you.