Courgette, Garlic and Herb Loaf

 

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INGREDIENTS

450 gms strong white bread flour

50 gms wholegrain/wholemeal strong bread flour

320 gms lukewarm water

250 gms coarse grated courgette (you're going to need 200 gms of squeezed courgette) 

15 gms olive oil 

10 gms fine sea salt

7 gms fast-action yeast

75 gms grated cheddar or Parmesan

2 cloves of minced fresh garlic 

2 gms dried oregano

METHOD

Toss the coarsely grated courgette with a pinch of salt into a colander and leave for 20 minutes. 

Then wrap the courgette in a tea towel and squeeze as though your life depends on it, extracting as much water as you can. 

Weigh out 200 gms squeezed dry courgette.

Mix the flours together in a large bowl along with the water. Cover and leave for 15 minutes. 

Add the salt, olive oil and yeast in that order. Knead by hand for about 10 minutes until the dough is smooth and elastic.  

Spread the dough out onto a lightly-floured board and roll out into a large rectangle. 

Spread the courgette, cheese, garlic and herbs evenly across the dough. 

Bring the edges into the middle and then form the dough into a tight ball, encasing the inclusions.  

Place in a lightly-oiled bowl and let it rise at room temperature for one to one and a half hours until it has doubled in size. 

Shape the dough for 2lb pans. Cover and leave to proof until it has roughly doubled in volume. 

Preheat the oven to 180⁰C (330⁰F) FAN or slightly hotter if you have a conventional oven. 

Add a tray of hot water to make steam. 

Bake the loaf under steam for 15 minutes. Then remove the steam and continue to bake until the loaf is golden brown and hollow when tapped on the underneath. 

Cool on a rack before slicing. 

Happy baking. 

from the taste-tester: 

and a crumb shot: