Honey Whole Wheat with Poppy Seeds and Lemon Zest
Sometimes there is a loaf that I just love baking. This is such a loaf and I think it is due to the fact that it is a simple dough that has a luxurious feel to it - especially after it has fermented all night in the refrigerator. It also has a wonderful aroma created by the lemon zest and the poppy seeds add a delightful texture and, I think, simply look spunky.
The original recipe if from Daniel Leader's book Bread Alone . I found it after reading about one of the challenges posted here where the '3grandmas' were baking his lemon cake. All raved about its results. I prefer baking breads to cakes so this is what I ended up with.
I adapted his recipe to my sourdough starter, my use of whole grains and use of an overnight bulk ferment.
TOTAL FLOUR 860g
TOTAL WATER 677g 79%
TOTAL PREFERMENTED FLOUR 129g 15%
LEAVEN 219g 26%
Hard White WW Flour 731g 85%
Water 587g 68%
Salt 21g 2.4%
Honey 28g 3.2%
Lemon Zest 8g 1%
Poppy Seeds 21g 2.4%
• Build leaven during the day. I do 2 builds total each about 3 hours apart.
• Mix leaven, water and 3/4ths of the flour into a shaggy mass and let it sit for about an hour to allow the flour to hydrate and the gluten to develop a bit.
• Add remainder of the flour, honey, salt and the zest and knead on low until medium gluten devel. is reached.
• Add poppy seeds.
• Knead until seeds are distributed evenly.
• Place dough in an oiled bowl, cover and allow it to sit at room temp. until it has expanded by about 25%
• Place in refrig. for the night.
• Allow dough to warm up for about 2 hours the next morning.
• Shape and proof.
• Bake (I have convection with steam so I pre-heat to 425°. When bread is loaded I turn off the oven, steam and let it expand without heat for 10 minutes. The remainder of the bake is then at 325° until internal temp. reaches approx 200°.)
The roll is lighter in color simply because the rolls were baked with the boules but, obviously, they baked much more quickly. They have a softer texture which my husband prefers while the boules have a crustier crust.
Our house now smells heavenly.
Sorry, no crumb shots. Boules are for friends that I bake for. Husband gets a couple of rolls. They don't present much of a crumb shot......I can tell you the crumb is soft though. Lemon conditions the grains and makes for a very soft crumb.
I will give you all a snow shot instead since we got 12" of much needed snow today.