Lemon Poppy Seed Sourdough Loaf
Lemon Poppy Seed Sourdough Loaf

Lemon Poppy Seed Sourdough Loaf

A comforting loaf with a delicious crunch and added texture from the poppy seeds. The lemon adds a nice bright zing and is perfect for brunch or breakfast spreads. Next time you need to bring a dish for brunch, this is the loaf to make!

Oval Timeless loaves
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME50-55 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME8 Hours, 55 Minutes

INGREDIENTS:

  • 500g bread flour
  • 340g water
  • 20g lemon juice
  • 100g active bubbly sourdough starter (fed within last 12 hours)
  • 10g fine sea salt
  • 2 tbsp poppy seeds
  • Peel of 2 lemons, finely peeled and white removed, thinly sliced, or zested with a microplane

METHOD:

  1. Autolyse: Mix flour, lemon juice and water using a dough whisk until just combined. Cover and let rest for 30 to 60 minutes.
  2. Add Starter: Add 100g active sourdough starter to the autolysed dough by pinching and folding everything together. Add salt and pinch to combine. Rest for 45-60 minutes.
  3. Perform stretch and folds x 4, rotating bowl as you go. Form back into a round ball and rest a further hour.
  4. Add inclusions during the second set of stretch and folds: add lemon zest and poppy seeds, then he grab dough and stretch and fold as normal. After two sets they will be nicely mixed in.
  5. Bulk Ferment: Let the dough rest after final folds. Total rise times will vary, so watch for the dough to become puffed up with approximately a 50%-70% increase.
  6. Turn the dough out onto a lightly floured surface. Stretch into a rectangle then fold sides in and form a ball, gently pushing and pulling with a bench scraper or your hands form plenty of surface tension. Rest covered for 20–30 mins.
  7. Tip out so the smooth side of the dough is face down then pull the edges out to make a thick rectangle. Starting at the short side, fold the top and bottom down like an envelope. Turn 90 degrees and roll tightly into a log. Pinch ends together.
  8. Place in a oval banneton dusted with rice flour and rest 20 minutes. Stitch up the loaf by grabbing two pieces from opposite sides and zipping together.
  9. Cover and refrigerate overnight (8–12 hours).
  10. The following day: To Bake, Preheat the oven and your Krustic Dutch oven to 450°F. Preheat 45 minutes.
  11. Place the loaf onto the Silicone Transfer Mat and score as desired. Place into the Dutch oven and place the lid. Bake covered for 30 minutes. Remove lid and bake a further 20 minutes or until deep golden with crackling crust.
  12. Cool completely before slicing and serving with butter and lemon curd.
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GALLERY:

NOTES:

  • Substitute ½ cup of the bread flour for whole wheat flour to boost nutrients.
  • Serve with: butter and jam, cream cheese and lemon curd, or fresh fruit and a cup of coffee or tea.
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