Wild Yeast

ZUCCHINI-PARMESAN BREAD

Ingredients

100 g of active starter

320 to 360 g of water

550 g of type T65 (high-gluten) wheat flour

200g of grated, drained zucchini

120 g of grated parmesan

10 g of salt

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. ...