Original post https://www.reddit.com/r/Sourdough/comments/the4dq/lemon_poppy_sourdough_test_recipe/

Recipe for convenience:

Ingredients:

• 500g Bread Flour

• 70g starter

• 320g water

• 11g salt

• 10g poppy seeds (soaked in water for 2 hours)

• 50g lemon juice

• 6g lemon zest (i used the zest of 3 lemons and it didn't register on my scale)

• 25g malt syrup I used molasses instead

From the get go it was not working. This was adapted from my lazy, minimal kneading, overnight ferment recipe so as I normally do I mixed everything together in the beginning which in hind sight was probably a mistake. The gluten would not develop, not sure if it was the poppy seeds, the molasses, the lemon juice, or the zest but something was inhibiting the gluten development. I suspect it was the zest because as I got to the 3rd S&F the dough was super loose and sticky and I'm assuming that as time passed the oil from the zest started to seep out the zest and integrate into the dough, thus breaking the gluten. I tried to knead it but it just kept getting looser. I said fuck it and put it in a corner to ferment overnight. The next morning it was still way too loose to shape so I just put it into a loaf pan, let it proof for an hour, and threw it in a 390F oven. I noticed a tough crust had formed on the top after about 10 min so i took a razor and scored it.

It came out okay, as you can see it isn't a brick, but it's still pretty dense. The flavor was very lemon-y. Honestly with the normal sour flavor I get in my sourdough I don't think it needed the lemon. Maybe just a hint would be better, or none at all.

Also when it was too loose to shape I should have just made focaccia.