T65 with poppy seeds

Slightly cooler oven because I almost burnt that last one. Wessex Mill T65 is crazy stuff, it takes so little water. 63% and it handles like a 70% with Shipton Mill flour.

		grams
100%	Wessex Mill French bread flour (T65)	500
63%	Evian mineral water	315
5%	Fresh yeast	23
2%	Billington's Organic Golden Granulated	10
2%	Pro Fusion Himalayan Rose Pink	10
2%	Poppy seeds	10
6	Hour autolyse with 60% of the flour and all the water
	Combine remaining flour, yeast, sugar and salt
1	Hour lazy baker knead
1	Hour prove and dust in a tin
23	Minutes at 225°C