lemon and poppy seed sourdough loaf

April 24, 2020

lemon and poppy seed sourdough loaf

Written by mr sam smith

you'll need for one loaf:

- bread flour (shipton mill n04 ) 400 g, 80 %

- wholemeal shipton mill 100g, 20%

- leavain/ starter 100g, 20%

- salt 10g, 2%

-water 375g, 75%

- lemon zest 1 lemon

-poppy seeds 15 g 3%

- mix flours and water

- autolyse 20 - 60 mins (allow to rest)

- mix in the levain/starter and salt and combine

- leave for 5 mins

- stretch and fold 4 times every 30 mins

- allow to rest for 2-5 hours depending on temperture

- preshape

- rest for 30 mins

- shape to desired shape

- fridge overnight

- bake in the morning

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