1 3/4 cups bread flour
2 1/4 teaspoons salt
3/4 teaspoon active dry yeast
1 1/2 teaspoons vegetable oil
2 tablespoons white sugar
2 teaspoons active dry yeast nutrient
1/2 teaspoon salt
6 egg whites
2 teaspoons lemon juice
2 tablespoons lemon zest
1 cup milk
In a large bowl, stir together bread flour, salt, yeast, oil, sugar and yeast; transfer to a large bowl. Add egg whites and lemon juice; stir just enough to get the flour coated.
Meanwhile, in a small bowl, mix milk slowly into the flour mixture, moving constantly to keep it moist. Allow to stand out a little. Pour into the unused bowl.
Preheat oven to 400 degrees F (200 degrees C). Turn off oven. Lightly shake and knead the egg whites to dry. Divide the dough into 11 equal pieces; wrap each piece in plastic wrap; prick with a fork with a long string of a metal taper. Place on an ungreased baking sheet. Cover with a damp cloth and allow to rise in warm place until doubled in size, about 12 hours. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Meanwhile, preheat oven to 450 degrees F (220 degrees C). Remove the waxed paper from the top of the loaf and fold the dough into a thin, wrap-like shape. Lightly grease foil or cookies using a brush.
Bake in preheated oven for 15 minutes. Meanwhile, preheat oven to 450 degrees F (220 degrees C). While loaf is loafing, preheat oven to 350 degrees F (175 degrees C). Remove foil from corners occasionally to keep the loaf from sticking. Let cool completely at room temperature.
After 2 hours of loafing, flip the loaf out onto a serving platter and slice 1 inch thick. Stick the outside of the loaf with toothpicks or small wooden blades to keep it in place while you make the lemon glaze. Braise the bread for 5 minutes in a small saucepan. Remove from pan and sprinkle with lemon zest. Repeat with remaining 8 loaves. Refrigerate for at least 1 hour to allow the loaf to cool; brush lemon glaze onto loaves while they bake.
Slice loaf into 6 equal pieces. Scoop the bread out using a fork. Place onto greased baking sheets and place on the baking sheet to cool. Lift bread off of sheets and, using a bamboo spatula, press in lemon zest.
Bake for 20 minutes in the preheated oven. Remove loaf and cool for a minute on the baking sheet before slicing.