lemon sourdough

pond after a rain:

the swallows who live in the

bluebird houses dive

1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, zest & juice of 1 lemon, 2 whole lemons, 2 T olive oil, 1/4 c d’vash date nectar, 1.5 – 2 c flour

stir all but whole lemons; chill 14 hours, covered; fold 8x to form ball; proof 5 hours, covered, room temperature; oil ball well, slice lemons on top, top with more salt, oil, & sugar; bake in preheated dutch oven, lid on, 450 F, 65 minutes

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