Lemon Zest Poppy Seed Olive Oil Sourdough

Ingredients:

350g water

500g bread flour

100g starter

20g olive oil

8g salt

15g sugar

Zest of 3 lemons

2 tablespoons poppy seeds

1 teaspoon vanilla extract

(optional: powdered sugar and lemon juice for glaze)

Instructions:

-Mix water and starter until frothy

-Add flour, sugar, and vanilla extract, mix until no dry spots remain

-Rest 20 minutes, then dimple in olive oil and salt

-Rest 40 minutes

-4 sets of stretch and folds. Add the poppy seeds and lemon zest during the first set

-Bulk on counter for 6 hours

-Shape and refrigerate

-Bake at 450°, 35 minutes covered, 10-15 minutes uncovered

-Cool completely

(optional: whisk together powdered sugar and lemon juice to make a glaze, then drizzle over the cooled loaf)