Delicious Lemon Poppy Seed Sourdough Bread made with rich citrusy notes with nutty and sweet touch of poppy seeds.
This lemon poppy seed sourdough bread is inspired from classic cake combo of same with equal dose of lemony flavor and studded with poppy seeds. Excellent summery taste in your toast or sandwich bread.
Poppy seeds are thought to have originated in Asia. The most familiar Poppy seeds that are present in cakes, bagels, pastries, noodles are blue poppy seeds, which are produced in Netherlands. Also, poppy seeds come in different colors such as cream, yellow, dark red and white. White seeds produced in India, Turkey, and Southeast Asia, are ground or toasted add to curries and other savory dishes.
White seeds have a neutral creamy nuttiness that makes sauces lush. They tolerate sauces and blend well with spices.
Poppy seed oils contain 86%–90% unsaturated fatty acids, and the most abundant fatty acid is linoleic acid (C18:2) 63%–75% (72% on average), followed by oleic acid (12%–17%) and palmitic acid (8%–10%). Their fine oils make the seeds naturally sweet with a nutty flavor .
They grow rancid so keep them frozen or refrigerated at home.
In addition to their culinary applications, poppy seeds have been used as a folk remedy in various cultures. Thought to promote everything from sleep and fertility to wealth and good fortune, it has even been said that poppy seeds can help you achieve invisibility or find true love!
How to make Lemon Poppy Seed Sourdough Bread ?
You need following ingredients to make Lemon poppy seed sourdough bread .
Leavain. I made leavain with100% sourdough starter of ( 50: 50 all purpose flour, whole wheat flour ) with bread flour and whole wheat flour.
Lemon Zest: You need 3 lemon zest around 10g, more the better.
Poppy seed: I used black / blue poppy seeds around 16g you can go up to 25g if you want.
Bread flour : Bread flour adds chewiness to the sourdough bread.
Rye flour : I like nuttiness of rye which adds to bread which compensate well with poppy seeds.
Water : I used around 77 % of hydration
Salt : which is added to control the rate of fermentation.
Lemon juice : I have not added if you want you can add 5g of lemon juice but keep in mind that bread will be little sour.
Points to remember while making this Lemon Poppy Seed Sourdough ?
Since it has 85% bread flour in the recipe, I have used only 30 minutes autolyse. You can increase up to 1 hour.
I have incorporated the poppy seeds and lemon zest during the time of lamination. If you want, you can incorporate in the beginning.
You can substitute the lemon zest for lime and make lime poppy seed sourdough also.
Make Leaven/Leavain 8. 00 A.M
Autolyse the Flours with water 12.30 A.M
Incorporate leaven/levain into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold and dough for second time.
Around 4.30 P.M Laminate the dough. Incorporate, lemon zest poppy seeds
First coil fold 5.30 P.M Coil fold the dough.
second coil fold at 6.00 P.M
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
If you try this bread, please tag me @nidhinikhil in Instagram and @zestysouthindiankitchen in Facebook.
These are delicious with hints of citrusy flavor and nutty and spicy, and has slightly fruity undertones from dark poppy seeds.
Lemon Poppy Seed Sourdough Bread
- 15 g sourdough starter I used 100% hydration, 50: 50 all-purpose flour : whole wheat flour
- 50 bread flour
- 25 g whole wheat flour
- 75 g water
- 375 g bread flour
- 50 g rye flour
- 140 g leavain
- 320 g water
- 10 g lemon zests about 3 lemon
- 16 g Poppy seeds
- 9 g salt
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 75g of water 50 g of bread flour and 25g whole wheat flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
- Around 4 hours of Levain making, Mix all the flours in 317 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- When levain is ready incorporate the levain into the autolyzed dough
- Then after 30 minutes add salt. Mix well and cover the dough again and set aside
Stretch and Fold
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
Laminate the dough
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and Then sprinkle lemon zest and poppy seeds on the top and fold them into a letter fold.
- If you are planning for 1 coil fold do that 2 hours of lamination. If you are doing 2 coil folds give 1 hour’s interval.
Shaping the dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
Score and Bake
- When you are ready to bake preheat oven to 500°F.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 500°F and cook for 15 minutes. Then reduce the temperature to 450 F for 15 minutes with lid.
- After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter
- Lemon juice : I have not added if you want you can add 5g of lemon juice but keep in mind that bread will be little sour
- You can substitute the lemon zest for lime and make lime poppy seed sourdough
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.