Ingredients:

For the Leaven:

• 15 g sourdough starter (100% hydration, 50:50 all-purpose flour: whole wheat flour)
• 50 g bread flour
• 25 g whole wheat flour
• 75 g water

For the Dough:

• 375 g bread flour
• 50 g rye flour
• 140 g leaven
• 320 g water
• 10 g lemon zest (about 3 lemons)
• 16 g poppy seeds
• 9 g salt

Instructions:

Make the Leaven:

1. In the morning, mix the sourdough starter, water, bread flour, and whole wheat flour.
2. Stir until no dry bits remain. Cover loosely and let sit at room temperature for 4-5 hours until doubled in volume.

Autolyse:

1. Four hours after preparing the leaven, mix all the flours with 317 g water in a large bowl.
2. Mix by hand until fully combined and let rest for 30 minutes.

Make the Dough:

1. Once the leaven is ready, mix it into the autolysed dough. Let rest for 30 minutes.
2. Add salt and mix well. Cover and set aside.

Stretch and Fold:

1. Every hour for two hours, grab the underside of the dough, stretch it up, and fold it over itself.
2. Perform a few of these folds each time you handle the dough.

Laminate the Dough:

1. One hour after the last stretch and fold, spread the dough into a thin sheet.
2. Sprinkle with lemon zest and poppy seeds.
3. Fold the dough into a letter fold.

Coil Fold:

1. If performing one coil fold, do it two hours after lamination.
2. For two coil folds, allow a one-hour interval between each.

Shaping:

1. Transfer the dough to a lightly floured surface. Shape it into a round boule.
2. Fold the dough inward in thirds, bringing the bottom over the top.
3. Optionally, pre-shape and let rest for 15 minutes before final shaping.
4. Place seam-side up in a well-floured proofing basket.

Cold Proof:

1. Refrigerate the shaped dough overnight for up to 14 hours.

Score and Bake:

1. Preheat the oven to 500°F (260°C).
2. Remove the dough from the proofing basket, score it, and place it into a Dutch oven.
3. Bake at 500°F for 15 minutes with the lid on.
4. Reduce heat to 450°F (230°C) and bake for another 15 minutes.
5. Remove the lid and bake for another 15 minutes until deeply caramelized.
6. For a crispier crust, leave the bread in the oven with the door slightly open for 10-15 minutes.
7. Let the bread cool completely before slicing.

Tips:

• You can add 5 g of lemon juice for extra tang, but it may increase sourness.
• Substitute lemon zest with lime zest for a different flavor variation.

Nutrition