I was thinking about lemon poppyseed cake but wanted to bake bread so I came up with this. It is great! light and aromatic and pretty darn tasty.
- 462g bread flour 60%
- 238g all purpose flour 31%
- 140g 100% hydration levain (9% water 9% flour)
- 554g warm water 72%
- 46g poppy seeds 6%
- 2g lemon zest .3%
- 15g salt 2%
1 hr autolyse with everything but the salt,
1 min slap and fold
incorporate salt and 6 min slap and fold
stretch and fold, let rest an hour then bulk ferment in the fridge for 19 hrs
3+ hour proof.