@Timothy McQuaid 362g bread flour 45g wholewheat flour 294g water 9g salt 5g - 1 lime zest 115g - 1 Tbsp Key Lime Oil 23g - 2 Tbsp poppy seeds 19g - 1 Tbsp honey 91g starter (100% hydration) - Build levain overnight (1:5:5), mix everything except poppy seeds n let it fermentolyze 45 mins. - Bulk fermentation included 3 stretch and folds at 45-mins intervals, add poppy seeds during second fold. Proof to a 60% increase in volume. - After shaping, it went into an 8-inch oval banneton for an overnight (19 hr.) cold retard. -Baked in a preheated Dutch oven at 500°F (covered 20 mins, then uncovered at 450°F for 10 mins). Kudos goes to Timothy McQuaid This was an amazing dough to work with. It was so creamy, soft like a marshmallow and what an awesome feeling in my hands. The dough was as soft as a baby's bum. I have never added inclusions before and this was the first time. It was not easy to get it distributed evenly and need some tips. It was a very wet dough to work with and I added a couple of slap and folds and trusted the process. It came together beautifully. I had a tough time shaping and scoring it as so wet. It is extremely hot and humid here. I did not dare to do the initial scoring as it was so wet. I baked it for 7 mins and then scored it. I took great precautions as did not want to damage my loaf after putting in so much effort into it. Overall, I was happy with it. I tried scoring fancy and a little ear did appear and I was taken by surprised. This was my second time scoring a bread. The zest of the lime adding another dimension to it. The bread smelled awesome, limey, refreshing and citrusy in the kitchen. I had half a slice and it was very moist, tasty and no butter needed. It was absolutely heaven in a slice to me. Eating it plain was very rewarding and this recipe is a definitely a keeper. The next time, I bake this I will cut the slices thicker to make French toast for breakfast. This was open bake as I don't have a Dutch oven. I was surprised the scoring worked on my second attempt.

I had a starter (no exxageration) in the back of my fridge. 6 months. My starter as I've said before is from Russia. 15 years old. I resurrected her, her name is Natasha and she gave me the most beautiful loaf. ????? So what's the longest your starter sat and to an inexperienced baker looked gross but you know from past fails and/or successes that you simply had to remove the hooch and expose that wonderful creamy goodness underneath. By the way, the jar was okay (no mold) but oh she gave me a beautiful loaf. Look at that crumb. I love my Natasha. Do you name your starters. They are alive after all. LOL. My husband laughs when I talk to her. :-)