Poppy seed loaf


200 g flour 1/2 1/2
65% water
8% oil
5 g salt
1/2, 1/4, 1/8 tsp yeast?
Poppy seeds
Mix and kneaded
First rise 1:45 min on counter, shaped
Into fridge
2 hrs doubled in fridge, shaped again (10:30pm)
Into oven at 9:00 am, had more than doubled overnight 230%
I salted top of dough – too salty
Baked at 230 C for 27 minutes
Hearth ovened it.
Beautiful golden crust colour. Soft thin crust.
Light soft crumb. Airy, webbed, nearly see through.
Poppy seed gives it a nice nutty flavour.


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