Sugared Lemon Poppyseed Sourdough
  1. Mix together 125g active starter, 300g water, 35g fresh lemon juice, and 35g honey

  2. Rest for 1 hour

  3. Mix together the zest of 1 lemon, 2 tablespoons sugar, and 1 tablespoon lemon juice

  4. Add 500g bread flour and 10g salt to the dough

  5. Perform stretch and folds every 30 minutes for 4 sets

  6. Add lemon mix during the first set of stretch and folds

  7. Add 15g poppyseeds

  8. Let rise until dough has doubled in size

  9. Shape your dough

  10. Proof in the fridge overnight or at least 6 hours

  11. Bake at 450°F for 30 minutes with lid on, then 10 minutes with lid off

Course🍰Dessert

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 3h

Loading...