📖 Instructions

1. Prepare the Sourdough Starter: Ensure your sourdough starter is active and bubbly. Feed it 4-12 hours before starting the recipe.
2. Mix the Dough: In a large mixing bowl, combine the flour and water. Mix until a shaggy dough forms. Let it rest (autolyse) for 30 minutes. This step is really important, don't skip it!
3. Add Starter and Salt: Add the active sourdough starter and salt to the dough. Mix well until everything is combined. The dough will be sticky, don't panic, that's how its supposed to be. I usually mix it for about 5 minutes in my stand mixer.
4. Bulk Fermentation: Cover the bowl and let the dough bulk ferment for 4-6 hours at room temperature, or until it has almost doubled in size. Perform stretch and folds every 30-60 minutes during the first 2-3 hours. I like to do about 4 stretch and folds, but hey, do what feels right to you.
5. Prepare the Zucchini Blossoms: While the dough is fermenting, gently rinse the zucchini blossoms. Carefully remove the pistils (the orange parts in the middle) to prevent any bitterness. Pat them dry with a paper towel.
6. Incorporate the Blossoms: Gently fold the zucchini blossoms into the dough during the last set of stretch and folds. Be careful not to overwork the dough; you want to keep the blossoms intact, okay?
7. Shape the Dough: Lightly flour your work surface. Gently turn the dough out and shape it into a round or oblong loaf. This can be tricky, so don't be afraid to use a dough scraper to help you out.
8. Proofing: Place the shaped dough in a well-floured banneton basket or a bowl lined with a floured kitchen towel. Cover and refrigerate for 12-18 hours for the final proof. I usually proof it overnight, because who has time to bake bread during the day?!
9. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. If you don't have a Dutch oven, preheat your oven with a baking stone or baking sheet and a pan of water on the bottom rack for steam.
10. Score the Dough: Carefully remove the hot Dutch oven from the oven. Gently place the dough inside. Score the top of the loaf with a lame or sharp knife. This is where you can get creative with your scoring pattern, don't be boring!
11. Bake: Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
12. Cool: Transfer the loaf to a wire rack and let it cool completely before slicing. I know it's tempting to cut into it right away, but trust me, it's worth the wait!