Honey Whole Wheat With Poppy and Lemon

I was inspired by Janet Cook's gorgeous bake back in 2013 and decided to give it a go. I used my Farmer Ground Flour high-extraction bread flour. The hydration of this loaf is 80%. They smell absolutely amazing! I didn't pre-soak the poppy seeds so the dough felt pretty dry for 80% hydration and I might increase the water slightly next time. I think the crumb is decent for 100% T85. 

Final dough:

• 228g 100% levain (3-stage build)
• 763g T85
• 588g water 
• 21g poppy seeds
• 9g lemon zest
• 35g honey
• 21g salt