The Verdant Sourdough

Billy Fury would have been pleased with that 'quiff'. 

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Chile is famous for its Pan de Zapallo,  where bakers add pumpkin to their dough to produce a soft-textured loaf with a vibrant hue. 

German bakers add potatoes to retain moisture and extend shelf life. 

Not to be outdone, I've created a loaf that incorporates green runner beans to give colour, texture and nutrition. 

Here it is: 

The Verdant Sourdough (74% hydration)

INGREDIENTS

450 gms strong white bread flour

50 gms wholemeal/wholegrain bread flour

114 gms active sourdough starter (100% hydration, i.e. fed 1:1:1)

120 gms runner beans (cooked, drained, cooled and then puréed)

230 gms lukewarm water

10 gms fine sea salt 

METHOD.

1. Prepare the runner bean purée and set aside. 

2. Mix the flours with the water and set aside for 45 minutes to allow the flour to hydrate (autolyse).

3. Add the starter and the purée and mix thoroughly. Gently knead for about 6-7 minutes. Cover and leave for 20 minutes. 

4. Add the salt by dimpling it in and stretch and fold the dough. Cover and leave for 45 minutes. 

5. Stretch and fold the dough again (Stretch 2). Cover and leave for 45 minutes. 

6. Repeat stage 6 and leave for 45 minutes

7. Set aside to bulk ferment. Stop the fermentation when the dough has risen approximately 70% by volume. It will be relatively quick in a warm atmosphere, so keep your eye on it and don't let it ferment too far. 

8. Gently turn the dough out onto a lightly floured board. Pre-shape into a boule, cover and leave for 15 minutes. 

9. Shape into a prepared banneton. Cover in a plastic bag and transfer to the lower shelf of a refrigerator for 12 - 16 hours. 

10. Preheat a Dutch Oven or similar (depending on the shape/size of your banneton). Preheat to 240⁰C (470⁰F).

11. Turn the chilled dough out onto parchment paper, score the surface and lower into the hot Dutch oven. Bake covered for 30 minutes.

12. Remove the lid, turn the temperature down to 230⁰C (450⁰F) and continue to bake for 15 - 20  minutes until golden brown and with an internal temperature of 98⁰C.

13. Cool on a rack for at least 2 hours before slicing. 

Billy Fury would have been pleased with that 'quiff'. 

Happy baking.