Sunday, 6 August 2017

Courgette Bread

This Sunday started with baking bread for the amuse bouche of my menu a la Picardie.

My friends brought a special kind of courgette, that looks like a swan and does not have so much water inside. It tastes great raw and as a salad. All other kinds of preparations are possible too.

320 g bread flour
15 g fresh yeast
1 tsp salt
130 g curd
1 egg
150 g courgette
1 tbsp raoeseed oil
1 tsp dried herbs like dill, chervil and lemon peel

Start the dough:
270 g flour, mixed with salt, yeast, curd and egg.
Grate the courgette, if it is too wet, squeeze the water out.
knead with adding more flour until it is not too sticky.
let it rest for 40 minutes.

Strech the dough and poke it a couple times, brush it with oil and sprinkle the herbs on top.
Preheat the oven 210 C and bake it for 25 min.

The bread was served with smoked salmon and creme fraiche.

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