Sourdough Lemon Poppy Seed Loaf

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Step 1

Mix the dough: In a large bowl, combine bread flour, water, and lemon juice. Mix until well incorporated, then let it rest for 30 minutes (autolyse).

Step 2

Add the starter & salt: Add the sourdough starter and salt to the dough. Mix well until fully incorporated. Let it rest for 30 minutes.

Step 3

Incorporate flavors: Gently fold in the lemon zest, poppy seeds, and honey. Perform stretch-and-folds every 30 minutes for 2 hours.

Step 4

Bulk fermentation: Cover the dough and let it rise at room temperature for 4-6 hours until doubled in size.

Step 5

Shape & proof: Shape the dough into a boule, place it in a floured banneton, and refrigerate overnight (12-16 hours).

Step 6

Bake: Preheat the oven to 475°F (245°C) with a Dutch oven inside. Transfer the dough onto parchment paper, score the top, and bake covered for 20 minutes, then uncovered for another 20 minutes until golden brown.