March 2, 2014 - 8:43pm
Lemon&PoppySeed Sourdough
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.
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Comments
I know they make a great muffin, but never thought of them in a bread. Glad you gave it a try, the crust & crumb look great, congrats. Another to add to my list, it just needs a wee bit of Kerrygold. ;)
a wise choice Darwin. I worked for the Irish Dairy Board for many years and the many, many blind taste tests we did prove that Kerrygold butter is the best butter you can buy in America or anywhere else for that matter. There is something special about that green grass those cows eat on the Emerald Isle! Kerrygold cheeses are great too. All the Kerrygold products are expensive though - nothin'gs perfect :-)
Happy Baking
They allow the cows to live and eat how nature intended. They are meant to graze and not eat man made 'foods'. I usually get the Kerrygold products from Costco, a bit expensive but I will be dead much longer than alive. :)
Woodenspoon, thanks for the #number of lemons used. For the life of me I can not visualize anything in the metric system ;)
before this I had no idea what a lemon would yield, so I just zested what I had and found that one lemon has right around a gram of zest.
Here is am organic CA lemon and one grown organically in Gilbert, AZ. On has a little more more zest than the other one and makes better limoncello too!
The one on the right looks like those in my backyard. I leave them on the trees until I need them or they fall off. I am taking a 5 gallon bucket full into work tomorrow.
Hot damn thats a bulky lemon, that rascals gotta be carrying a good 3+ grams of zest.
Making this !!
I has to be huge lemon poppy seed muffin. Warm or toasted with butter or even lemon butter has to be great! Love this bread inside and out and the 81% hydration really helped the holes too. Well Done WS!
Happy Baking
This looks fantastic. I've wanted to make a similar loaf but the last time I tried I used lemon juice and it reacted badly and was a failure. How much of the lemon flavor came through from the zest?
Ian
Thanks for the nice comments yall. Ian, the lemon flavor is illusive and almost more in the smell then the taste, you got strong noticeable lemon right when you took a bite, then after crunching down on a mouthful of poppy seeds the lemon was mostly gone. It was more a good poppy sourdough with a lemon zing then a lemon flavored loaf. Another gram of zest probably would of made a big difference, but while mostly unintentional and due mainly to the fact that I only had two lemons, I really like the subtleness of it.
Both are favorites. I made a lemon chia seed levain, but didn't think of pairing it with poppy seeds.
And nothing beats Kerrygold butter, it tastes almost like the very yellow May butter I got as child, when the cows were out in the pasture for the first time after winter, and the EU had not
dumbed downhomogenized the butter.Karin
Which bread did you use your lemon chia levain in? Did you use zest as well or add some lemon juice?
It is a really nice bread, actually not made with a sourdough starter, but a twice fed poolish and overnight fermentation.
I really like the look of this loaf and I also like the idea of lemon and poppy seed. I should imagine it would taste really great toasted, lightly spread with butter and marmalade. :)
Nice baking,
Syd