Sourdough Lemon Poppyseed Loaf

Sourdough Lemon Poppyseed Loaf is a delightful and tangy twist on the classic Sourdough bread, infused with the bright and zesty flavors of lemon and the subtle crunch of poppy seeds. Furthermore, this artisanal loaf offers a balance of Sourdough‘s natural tanginess and the refreshing citrus notes from fresh lemons.

Sourdough Lemon Poppyseed Loaf Ingredients

• Active Sourdough Starter
• Warm Water
• Pink Salt
• Organic Bread Flour
• Lemon
• Organic Poppyseeds

Crafting the Sourdough Lemon Poppyseed Loaf Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients.
2. Next, turn the mixer to speed 2 and mix until the dough comes together.
3. Then, increase the speed to a speed of 3 or 4; mix until the dough pulls away from the sides of the bowl.
4. Finally, the Sourdough Lemon Poppyseed Loaf dough is ready to rise!

Combine All of the Ingredients Into a Bosch Universal Mixer

Mix Until the Dough Comes Together

The Sourdough Lemon Poppyseed Loaf Dough is Ready to Rise

Stretching, Folding, and Rising the Dough

1. First, place the Sourdough Lemon Poppyseed Loaf dough in a lightly oiled ceramic or glass bowl or a Banneton Bowl, and cover it loosely with a kitchen towel.
2. Next, let the dough rise for one hour.
3. Then, take the bread dough out of the bowl and place it on the kitchen counter.
4. Next, pull the edges of the dough out and reform it into a ball.
5. Then, place the ball of dough back into the bowl, cover it with a kitchen towel, and let it rise for another hour.
6. Finally, repeat steps 3-5 on hours 2 and 3; then let the dough bulk rise.

Place the Dough Into a Lightly-Oiled Bowl; Let It Rise for 1 Hour

Stretch and Fold the Dough; Re-Form It and Let It Rise

The Bulk Rise

1. After you have stretched and folded the dough for the 1st, 2nd, and 3rd hour, it’s time for the bulk rise.
2. Next, ensure the bowl is covered loosely with a kitchen towel.
3. Then, let the bread dough bulk rise for 4-6+ hours, on the counter. (Note: The bread should double in size).
4. Finally, once the loaf has bulked, it will be ready to laminate!

Before the Bulk Rise

After the Bulk Rise

Laminating the Sourdough Lemon Poppyseed Loaf

1. First, remove the bulked Sourdough Lemon Poppyseed Loaf dough and place it on the kitchen counter.
2. Next, flatten the dough into a rectangular shape (or as best as you can get it).
3. Then, sprinkle 1 tbsp. of Poppyseeds onto the dough and 1 tbsp. of Lemon Zest; gently press it into the dough.
4. Next, bring the edges of the dough into the center and press the seam together to “seal it.”
5. Then, sprinkle 1 tbsp. of Poppyseeds onto the seam of the dough.
6. Finally, starting with one side of the dough, roll it into a ball. Smooth it by kneading and rolling it on the kitchen counter.

Flatten the Dough Into a Rectangular Shape

Sprinkle the Poppy Seeds and Lemon Zest; Press Into the Dough

Bring the Edges of the Dough Into the Center; Seal It; Press Poppy Seeds In

Knead, Smooth, and Form Into a Ball

The Final Rise

1. Once the dough is re-rolled into a ball, place it back into the ceramic, glass, or Banneton Bowl.
2. Next, cover the dough loosely with a kitchen towel.
3. Then, preheat the oven to 450 degrees Fahrenheit. Place a Dutch Oven or Bread Pan into the oven to preheat.
4. Finally, let the Sourdough Lemon Poppyseed Loaf rise for an additional 30 minutes.

Scoring and Baking the Sourdough Lemon Poppyseed Loaf

1. First, place the risen Sourdough Lemon Poppyseed Loaf dough onto a lightly floured sheet of parchment paper.
2. Next, using a sharp pairing knife or Bread Lame, score the bread with one deep cut and any other design you’d like. (Note: The one deep cut allows the dough to steam and bake evenly).
3. Then, remove the preheated Dutch Oven or Bread Pan.
4. Next, carefully place the scored loaf into the Dutch Oven or Bread Pan.
5. Then, bake the bread, covered for 25 minutes at 450 degrees Fahrenheit.
6. Next, remove the lid and drop the temperature to 435 degrees Fahrenheit.
7. Then, bake the bread, uncovered, for an additional 20 minutes.
8. Finally, remove the baked loaf and place it on a wire rack to cool to room temperature.

Place the Risen Dough Onto a Lightly-Floured Sheet of Parchment Paper

Score the Bread with a Bread Lame

Place the Scored Loaf Into the Dutch Oven or Bread Pan; Bake the Bread

Remove the Baked Bread; Place It On a Wire Rack to Cool

Serving and Storing the Sourdough Lemon Poppyseed Loaf

1. First, once the bread has cooled to room temperature, use a Serrated Knife and cut into the center of the bread.
2. Next, flip the bread on its side (soft side down), and cut each side of the bread into slices.
3. Then, serve the Sourdough Lemon Poppyseed Loaf as is, with butter, Strawberry jam, or local honey.
4. Finally, to store the bread, slice the entire loaf and freeze the slices in a Ziploc bag for up to 3 months. Place the slices of bread in the toaster to reheat.

Recommended Products

Sourdough Lemon Poppyeed Loaf

Yield: 1 Large Loaf

Prep Time: 5 minutes

Cook Time: 45 minutes

Additional Time: 10 hours

Total Time: 10 hours 50 minutes

Sourdough Lemon Poppyseed Loaf is a delightful and tangy twist on the classic Sourdough bread, infused with the bright and zesty flavors of lemon and the subtle crunch of poppy seeds. Furthermore, this artisanal loaf offers a balance of Sourdough's natural tanginess and the refreshing citrus notes from fresh lemons.

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Ingredients

• 1 c. Active Sourdough Starter
• 1 1/2 c. Warm Water
• 1 1/2 tsp. Pink Salt
• 3 1/2 - 4 c. Organic Bread Flour
• 2 tbsp. Lemon Zest (1 tbsp. for the dough mixing and 1 tbsp. for laminating)
• 1 Lemon, Juiced
• 4 tbsp. Organic Poppyseeds

Instructions

Crafting the Lemon Poppyseed Sourdough Loaf Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients.
2. Next, turn the mixer to speed 2 and mix until the dough comes together.
3. Then, increase the speed to a speed of 3 or 4; mix until the dough pulls away from the sides of the bowl.
4. Finally, the Sourdough Lemon Poppyseed Loaf dough is ready to rise!

Stretching, Folding, and Rising the Dough

1. First, place the Sourdough Lemon Poppyseed Loaf dough in a lightly oiled ceramic or glass bowl or a Banneton Bowl, and cover it loosely with a kitchen towel.
2. Next, let the dough rise for one hour.
3. Then, take the bread dough out of the bowl and place it on the kitchen counter.
4. Next, pull the edges of the dough out and reform it into a ball.
5. Then, place the ball of dough back into the bowl, cover it with a kitchen towel, and let it rise for another hour.
6. Finally, repeat steps 3-5 on hours 2 and 3; then let the dough bulk rise.

The Bulk Rise

1. After you have stretched and folded the dough for the 1st, 2nd, and 3rd hour, it’s time for the bulk rise.
2. Next, ensure the bowl is covered loosely with a kitchen towel.
3. Then, let the bread dough bulk rise for 4-6+ hours, on the counter. (Note: The bread should double in size).
4. Finally, once the loaf has bulked, it will be ready to laminate!

Laminating the Sourdough Lemon Poppyseed Loaf Dough

1. First, remove the bulked Sourdough Lemon Poppyseed Loaf dough and place it on the kitchen counter.
2. Next, flatten the dough into a rectangular shape (or as best as you can get it).
3. Then, sprinkle 1 tbsp. of Poppyseeds onto the dough and 1 tbsp. of Lemon Zest; gently press it into the dough.
4. Next, bring the edges of the dough into the center and press the seam together to “seal it.”
5. Then, sprinkle 1 tbsp. of Poppyseeds onto the seam of the dough.
6. Finally, starting with one side of the dough, roll it into a ball. Smooth it by kneading and rolling it on the kitchen counter.

The Final Rise

1. Once the dough is re-rolled into a ball, place it back into the ceramic, glass, or Banneton Bowl.
2. Next, cover the dough loosely with a kitchen towel.
3. Then, preheat the oven to 450 degrees Fahrenheit. Place a Dutch Oven or Bread Pan into the oven to preheat.
4. Finally, let the Sourdough Lemon Poppyseed Loaf rise for an additional 30 minutes.

Scoring and Baking the Lemon Poppyseed Sourdough Loaf

1. First, place the risen Sourdough Lemon Poppyseed Loaf dough onto a lightly floured sheet of parchment paper.
2. Next, using a sharp pairing knife or Bread Lame, score the bread with one deep cut and any other design you’d like. (Note: The one deep cut allows the dough to steam and bake evenly).
3. Then, remove the preheated Dutch Oven or Bread Pan.
4. Next, carefully place the scored loaf into the Dutch Oven or Bread Pan.
5. Then, bake the bread, covered for 25 minutes at 450 degrees Fahrenheit.
6. Next, remove the lid and drop the temperature to 435 degrees Fahrenheit.
7. Then, bake the bread, uncovered, for an additional 20 minutes.
8. Finally, remove the baked loaf and place it on a wire rack to cool to room temperature.

Serving and Storing the Sourdough Lemon Poppyseed Loaf

1. First, once the bread has cooled to room temperature, use a Serrated Knife and cut into the center of the bread.
2. Next, flip the bread on its side (soft side down), and cut each side of the bread into slices.
3. Then, serve the Sourdough Lemon Poppyseed Loaf as is, with butter, Strawberry jam, or local honey.
4. Finally, to store the bread, slice the entire loaf and freeze the slices in a Ziploc bag for up to 3 months. Place the slices of bread in the toaster to reheat.