Well this morning I was waxing lyrical about a beetroot bread that I'd made and that I had just started a Sourdough with Courgette. Just sitting here munching it so thought it only polite to share it with you, in a manner oof speaking. First, here's a few photos to whet your appetite:
It tastes good!
Now, for a quick canter through making it.
Ingredients:
1 large courgette (about 150 - 200g) microwaved on full power for 1.5 minutes, cooled and grated.
500g wholemeal flour
10g salt
250g sourdough starter (sponge)
150ml, or there-a-bouts warm water (which has been previously boiled and cooled down to blood heat)
Method
Mix the flour and the salt, then add the grated courgette, sourdough starter and 1bout 150ml warm water. I say "about" because the quantity of courgette, how moist it is, the nature of the flour all conspire to make precision meaningless. Simply add most of the water, mix well and if it's too dry add some more. It should be sticky but "kneadable".
Leave for 10 minutes, knead for 30 seconds, leave for 10 minutes and keep repeating until the dough is nice & elastic and nolonger sticky. Leave to double in size in a covered basin in a warm area .... this can take maybe 5 hours with sourdough ..... which is great since the longer it's left the better the flavour. Knock back, divide into two, shape into loaves and place on a baking tray. Cover and leave until double in size, covered with a tea towel.
Preheat oven to 220C. Dust some flour on top of loaves and slash. Place in oven and bake for 30 minutes, checking that the base feels hollow when tapped.
And that's it. Here's another photo, sliced:
Well, what do you think? Good chewy crust and moist bread. Definately doesn't taste of courgette but it's got a very pleasant flavour that's difficult to describe.
Now, if you have never made sourdough and you haven't a starter, don't panic. One oof these fine days, very soon, I'll share how I made mine. If you can't wait, lots of good recipes via Google.
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