Been wanting to do this one for awhile , just never got around to it . Had a couple lemons on the counter for sausage , then forgot to use them . So figured it was time to try the bread .
I used 150 grams of ripe starter . 350 grams water , 500 grams flour . 1 tsp instant yeast . 12 grams salt . Mixed until just combined , then straight into the fridge for the night .
Next morning it looks like this .
While it's warming up , I zested the lemons , and made the mix
of lemon zest and cane sugar .
I had dried blueberries . Decided to soak them in some warm
water , but you don't have to .
Once the dough was warm enough , I started to do some strech and folds .
This is after 4 rounds . It's starting to come to life .
Stretch out flat by hand .
Then spread the lemon sugar .
Started to get tricky from here . Darn thing was rising as I was working with it .
Had to keep pressing it flat , gently .
Added the berries .
It didn't want to fold . Berries didn't want to stick to the sugar .
So they ot bunched up together .
Made it this far , then rolled it up from the long end .
About an hour proofing in the basket .
Baked at 425 with the lid on my bread oven .
This is after 25 minutes .
Worried about the sugars burning , I lowered the temp to 400
and set the timer for 15 minutes .
I cook a lot by smell . If you smell it , it's usually done , or close .
I got a whiff about 10 minutes in after the lid came off .
Caught it just in time .
Some spots were pretty dark , and just a hint of " to done "
Over all not bad , but we'll see .
Let it cool , and I had to have a look , and a taste .
No off or burnt flavor . It's a great flavor profile . Texture is
perfect .
Toasted up nice for breakfast this morning .
It's good like this ,
but even better with some cream cheese .
I was surprised how good this was . Hint of lemon , not to sweet . I might use fresh berries next time ,
but the dried have great flavor .
Mabye adjust the second stage of cooking . Wouldn't change much though .
Sausage I made the day before . Lower left , Brats with eggs and cream was supposed to get
the lemon . Top links , hot Italian . Coils are Merguez .
I used 150 grams of ripe starter . 350 grams water , 500 grams flour . 1 tsp instant yeast . 12 grams salt . Mixed until just combined , then straight into the fridge for the night .
Next morning it looks like this .
While it's warming up , I zested the lemons , and made the mix
of lemon zest and cane sugar .
I had dried blueberries . Decided to soak them in some warm
water , but you don't have to .
Once the dough was warm enough , I started to do some strech and folds .
This is after 4 rounds . It's starting to come to life .
Stretch out flat by hand .
Then spread the lemon sugar .
Started to get tricky from here . Darn thing was rising as I was working with it .
Had to keep pressing it flat , gently .
Added the berries .
It didn't want to fold . Berries didn't want to stick to the sugar .
So they ot bunched up together .
Made it this far , then rolled it up from the long end .
About an hour proofing in the basket .
Baked at 425 with the lid on my bread oven .
This is after 25 minutes .
Worried about the sugars burning , I lowered the temp to 400
and set the timer for 15 minutes .
I cook a lot by smell . If you smell it , it's usually done , or close .
I got a whiff about 10 minutes in after the lid came off .
Caught it just in time .
Some spots were pretty dark , and just a hint of " to done "
Over all not bad , but we'll see .
Let it cool , and I had to have a look , and a taste .
No off or burnt flavor . It's a great flavor profile . Texture is
perfect .
Toasted up nice for breakfast this morning .
It's good like this ,
but even better with some cream cheese .
I was surprised how good this was . Hint of lemon , not to sweet . I might use fresh berries next time ,
but the dried have great flavor .
Mabye adjust the second stage of cooking . Wouldn't change much though .
Sausage I made the day before . Lower left , Brats with eggs and cream was supposed to get
the lemon . Top links , hot Italian . Coils are Merguez .
