Courgette Sourdough

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No matter how well you squeeze the water out of the courgette, this is always going to be a high hydration dough. Based on just the flour and water, it's in the 50%...add the starter and it goes up into the 60%s....add the courgette and, at best, it's high 70%s and probably more like lower 80%s. 

INGREDIENTS

400 gms strong white bread flour (100%)

220 gms water (55%)

8 gms fine sea salt (2%)

80 gms active starter (20%)

150 gms grated courgette (20%)

METHOD

Stage 1: Prepare the courgettes

Grate raw courgette (skin on) and squeeze thoroughly in a clean towel to remove as much water as possible. 

Weigh out 120 gms of the squeezed pulp. 

Stage 2: Autolyse

Combine the flour and the water. Mix until there are no dry patches. Cover and leave for 20 minutes. 

Stage 3: Starter and Salt

Add the 80 gms of starter and dimple into the dough. Mix together thoroughly. 

Wait 15 minutes

Add the 8 gms of salt and the 120 gms courgette and mix thoroughly. 

Stretch and fold the dough, turning the bowl after each fold until you have stretched and folded the dough four times. 

Cover and leave for 30 minutes. 

Stage 4: Building Gluten.

Over the next 90 minutes, stretch and fold at 30-minute intervals. Repeat this at the 30-, 60-, and 90-minute marks. In between, cover the dough with the cloth. 

AT THIS STAGE, YOU MAY WISH TO LAMINATE YOUR DOUGH (STRETCH IT OUT INTO A LARGE RECTANGLE ON A WATER-SPRITZED BOARD) AND ADD AN INCLUSION. 

SUGGESTIONS: 

1. 50 GMS GRATED SHARP CHEDDAR AND 1 TABLESPOON FRESH ROSEMARY 

2. ZEST OF ½ FRESH LEMON. 

THEN FOLD THE DOUGH TOGETHER INTO A PARCEL AND PROCEED. 

OTHERWISE, SIMPLY PROCEED TO STAGE 5. 

Stage 5: Bulk fermentation. 

Now place the dough into a container or bowl and leave it in a warm place until it has increased in volume by about 60%. 

Stage 6: Shaping.

Tip the dough out onto a rice-floured board or surface. 

Shape appropriately into a boule or batard depending on your prepared (heavily floured) banneton. 

Place into a plastic bag and put onto the lower shelf of the refrigerator and leave for between 12 - 16 hours. 

Stage 8: Baking. 

Preheat a Dutch Oven to 230⁰C (450⁰F).

Tip the dough out of the banneton onto parchment or similar. Score the top of the dough and  lower into the hot pan. 

This is quite a loose dough, so don't worry too myuch about intricate scoring. 

Bake for 30 minutes with the lid on. 

Remove the lid. Reduce the temperature to 220⁰C (420⁰F) and continue to bake for about 15 minutes until the internal temperature is about 98⁰C (208⁰F)

Remove the loaf and cool on a rack for at least two hours before cutting. 

Happy baking. 

and the crumb shot?