Zucchini’s started coming in grocery store aisle here as Zucchini Season in Texas is from May through October. I like the extra add-on in my sourdough bread. Yes, I like to add whatever is available in my kitchen counter and pantry, and thus came Jalapeno and cheddar cheese combo which I really love a lot. Since I have tried Zucchini and parmesan in zucchini fritters. I know cheese and zucchini work well together. So I decide to make a combo Zucchini and white cheddar Sourdough bread.
Is Zucchini being good for you?
Yes Zucchini (or courgette) is summer vegetable which can grow to be several feet in length but is considered most flavorful when around 6-8 inches long. Dark-skinned zucchini may be richer in nutrients, and the skin holds an impressive amount of antioxidants. Additionally, potassium, B-vitamins and fiber are abundant in zucchini. Yellow zucchinis may contain slightly higher levels than light green ones ( here and here ) .
Zucchini in bakes
I have also tried zucchini in various bakes other the fritters which and make the bread more moist. I have also tried in muffins, cakes, quick bread. I have not tried it in sour dough bread so decide to try that too.
In baking, consider zucchini as an ingredient like bananas or applesauce. It adds a wonderful texture and moistness to baked goods and helps bulk up cakes and breads and muffins with a boost of nutrition. Zucchini has such a mild flavor that it pairs beautifully with everything from cinnamon to chocolate.
While selecting zucchini you need to make sure they are firm shiny exterior and not hollow interior. While picking zucchini try to pick a medium size than bigger ones as they are been picked too late and will be less firm inside, with have a Styrofoam-like texture.
Points to Remember while making Zucchini Parmesan Sourdough
Do not peel the skin of Zucchini as skin contains lot of nutrition. Wash and grate the zucchini and add little salt and set aside for at least 15 minutes. Then squeezed out maximum water from Zucchini otherwise you will end up with more 100% sourdough which is difficult to handle.
While adding the water to the recipe add less so that water from the zucchini will make it adjustable and you will be able to shape the dough. First time I literally scooped the dough at the end.
When you are using White Cheddar cheese try use cheese block rather than previously grated cheese. Freshly grated cheese has more flavor and does not have any addictive.
I have added pepper along with Zucchini and White Cheddar for the sourdough. If you do not want, you can skip it. I found it is flavor boosting.
This bread makes both closed and open crumb may be because of the weight of cheese and zucchini and could be the effect of the whole wheat flour along with spelt flour. If you use just bread flour alone, you may get open crumb.
We like to enjoy the Zucchini and White Cheddar Sourdough bread as such as it is full of flavor. If you want, you can lightly toast them and make it as great sandwich with veggies or eggs. If you make this please tag me Instagram, or Pinterest. I would love to see your creations.
Zucchini and White Cheddar Sourdough Bread
- For Levain
- 15 g active sourdough starter 50: 50 all-purpose and whole wheat flour
- 70 g bread flour
- 5 g spelt flour
- 25 g Whole Wheat Flour
- 75 g water
- For the dough
- 320 g bread flour
- 75 g whole wheat flour
- 5 g spelt flour
- 300 g water
- 286 g Zucchini Grated
- 171 g leaven
- 162 g White Cheddar cheese grated
- 9 g salt
- 2.5 g ground pepper
- First make Levain
- In a medium bowl add bread flour, whole wheat flour, spelt flour, active sourdough starter and water and set aside for 6- 12 hours at room temperature.
- Make dough.
- Autolyse the flour
- In a large bowl add, bread flour, whole wheat flour, spelt flour and water and mix and set aside for 1-2 hours. Even if it looks dry do not tempted to add any water. It will fine as you are adding zucchini.
- While flour is autolyse, grate zucchini and add ¼ teaspoon salt to it and mix well and set aside for 15 minutes in a colander. After 15 minutes squeeze zucchini to remove maximum juice as much as possible.
- First mix in levain into the flour mix and set aside for 30 minutes. Then add grated zucchini, cheese, salt, and pepper and mix everything and set aside.
- Fold and stretch the dough at 30 minutes interval for 2 hours and then 1-hour interval for next 3 hours.
- After 5 hours laminate the dough by spreading the dough into rectangle and fold it from right to middle and left to middle like letter fold then flip them to make it round coil. Set aside for 30 minutes.
- Then pre-shape the dough. In a workspace if you want you can dust lightly with flour, I usually skip this step. Transfer the dough from the bowl lightly pulling the dough towards you. This gentle turning and pulling motion will develop tension on the top of the dough forming a round circle. Let the dough rest for 25-30 minutes, uncovered.
- Shape the dough
- Repeat what you did in pre-shape the dough and finally, flip, or roll down the dough so the seams are all on the bottom and using two hands cup the top part of the round and drag the dough gently towards your body. The angle of your hands will gently press the bottom of the dough on the counter creating tension, forming a skin on the top of the dough as you drag.
- After shaping place seam-side-up into a towel-lined kitchen bowl or banneton that was lightly dusted with rice flour and all-purpose flour.
- Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
- Refrigerate for overnight, next morning pre-heat oven to 450F. Transfer the dough to cold Dutch oven and bake for 10 minutes at 450F and then reduce the temperature to 425 F and bake 25 minutes with lid on. Then remove the lid and bake for another 10 minutes or until loaf develop golden color and when you tap the loaf it makes whole sound or register 210 F internal temperature.
- Cool the loaf and cut it into slice and enjoy.
Check here for the Recipe for Active Sourdough Starter
Do you want to know how you can make Beginner Sourdough Bread
If you don’t have different flours only all purpose flour in hand. Then check here Simple Sourdough Bread with All purpose flour
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.