ZUCCHINI-PARMESAN BREAD

STEPS

Preparation of the zucchini: Start by grating the zucchini, putting them in a cloth, and squeezing them to eliminate as much water as possible. Set aside.

Autolysis: Pour the water and flour into a large bowl. Mix quickly with a wooden spoon to thoroughly combine. Let stand for a 60-minute autolysis.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a dough mixer with a kneading hook. Knead until the starter is completely incorporated.

Stop kneading, cover with a cloth, and let stand for another 10 minutes.

Incorporating the salt: Add the salt and knead until it is well integrated into the dough.

First rise, adding the parmesan and zucchini, folds: Lightly round the dough with wet hands, put it into a container, and cover. Let stand for 2 to 4 hours at room temperature.

After 45 minutes of rest, distribute the parmesan and the zucchini over the entire surface of the dough.

Make a first fold. Then make three more folds at 30-minute intervals.

Dividing and pre-shaping: Turn the dough out onto your lightly floured work surface. Then divide the dough, using a pastry cutter, into two dough balls, or leave as is to make one large loaf. Pre-shape, without pressing too hard.

Relaxation and shaping: Let the dough stand for 20 minutes at room temperature before shaping it into a round or rectangular loaf or loaves. Transfer into bannetons floured with rice flour.

Second rise: Let stand for another 3 to 4 hours, depending on the room temperature, or put in the refrigerator to slow down the process overnight.

Scoring: Transfer the dough to a piece of parchment paper. Score as you see fit.

Baking: Quickly transfer into a baking dish that has been heated for 30 minutes at about 480°F (250°C). Bake covered for 20 minutes. Uncover the dish and bake for another 20 minutes.