Over-proofed lemon poppy seed loaf
I fermented this guy for about 24 hours total (7hrs on the counter after mixing, 13hrs in the fridge, 4hrs proofing) which I knew was a lot for this batch but it was the only way I could fit it into my schedule. Anyway the smell of the dough and bread is so beyond words amazing. The bread has a great flavor, and though overproofed, the crumb is soft and chewy.
The second issue was, when I was flipping the bread out of the proofing bowl, onto the hot baking steel, it stuck to the tea towel lining the bowl!!! aaah. Anyway I gently peeled the dough away from the towel, trying not to break the surface. By the time I was done, the dough had flattened and spread out significantly, ruining any good oven spring potential. BUT that is okay I was still left with an amazing loaf. I do plan on remaking this recipe on a weekend where I'm free to give it the treatment it deserves, because the taste really is worth a dough over.
690g Bread flour
140g starter at 100% hydration
34g poppy seeds
6g lemon zest (this was about two lemons for me)
Mix the flour with the water, poppy seeds, and lemon zest, and leave for two hours to hydrate. Then fold in the starter and salt.
^mixing in the ingredients minus the salt and starter. Mix until combined, don't knead. Leave for two hours before:
After mixing in the starter, do gentle stretch and folds in the bowl, by stretching up one piece, bringing it down, and stretching it up again, over and over. Do this for about fifteen minutes until the dough smooths out. Set the dough aside for an hour, then start doing stretch and folds once every 30 minutes. I did 8 folds.
Here was my mistake: I left the dough on the counter for about five hours while I dealt with another dough. Then place it in the refrigerator and took it out the next night after 13 hours. Then let it proof in a very warm place for four hours. Poor guy. Went through so much.
I baked at 500F in a steamed oven for 15 minutes before removing the water in the oven, reducing to 460F and bake for another thirty minutes.
This bread doesn't have sugar in it so it isn't an inherently sweet bread, but I drizzled some honey onto a slice and it was good as heck.
So again, I will be remaking this and possibly updating the results.
Happy baking doods