Lemon Poppy Seed Sourdough Loaf
Serves 8
180 mins prep
50 mins cook
600 mins Fermenting time
830 mins total
When I think of warmer weather, I think of lemon. So, this lemon poppy seed sourdough loaf is exactly the comforting bread I was looking for this spring. It has a subtle but delicious lemon flavor, unique texture, and beautiful appearance. If you want to bring the perfect side dish to a spring brunch, this is the bread to bring!
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In the morning, feed your sourdough starter.
In the afternoon, when your sourdough starter has doubled in size and full of bubbles, assemble your dough.
Dough Assembly
In your mixing bowl on top of your food scale, whisk together the sourdough starter, water and honey until the starter has dissolved and turned into a milky liquid.
Add in the flour, salt, lemon zest and lemon juice. Mix together all the ingredients until a shaggy dough forms and there are no more dry bits of flour.
Cover with bowl cover or tea towel and let rest for 45 minutes.
After resting, perform your first set of stretch and folds by taking one side of the dough and pulling up and towards the middle. Rotating the bowl each time until a semi - smooth dough forms.
Cover and let rest for another 45 minutes.
After resting, perform 2 - 3 more stretch and folds every 30 minutes to 1 hour apart.
Before your last stretch and fold, sprinkle two tablespoons of poppy seeds on top of the dough. Stretch and fold your dough so the poppy seeds disperse evenly thoughout the dough.
Cover your bowl with a damp tea towel or bowl cover and leave on the counter overnight to rest.
The next morning
Turn your dough over onto a clean work surface.
Stretch the dough slightly and shape into the proper shape of your lined bread banneton (oval or round). Place seam side up in the banneton and stitch the dough by pulling the sides towards the middle all the way up the center of the loaf. This will create surface tension and result in a good oven spring while baking.
Cover and place in the fridge for 2 hours or up to 3 days.
When you're ready to bake, preheat a Dutch oven to 475 degrees for at least 20 minutes.
Remove your loaf from the fridge and turn over onto a piece of parchment paper.
Score the top with a sharp razor/ bread lame.
Carefully transfer your dough into a piping hot Dutch oven, replace the lid and bake covered for 25 minutes.
After 25 minutes, remove the lid and turn the oven down to 450 degrees. Bake for an additional 20 – 25 minutes until the top of the bread is browned to your liking!
Remove the bread from the Dutch oven and onto a wire cooling rack. Let rest and cool completely before slicing and serving!
