Mix together 125g active starter, 300g water, 35g fresh lemon juice, and 35g honey
Rest for 1 hour
Mix together the zest of 1 lemon, 2 tablespoons sugar, and 1 tablespoon lemon juice
Add 500g bread flour and 10g salt to the dough
Perform stretch and folds every 30 minutes for 4 sets
Add lemon mix during the first set of stretch and folds
Add 15g poppyseeds
Let rise until dough has doubled in size
Shape your dough
Proof in the fridge overnight or at least 6 hours
Bake at 450°F for 30 minutes with lid on, then 10 minutes with lid off
