Nothing better to do ;)
I don't know what to do with an entire week without work. So as crazy as it sounds I bake bread because, well, it's what I love to do. Playing around a little more with my grapeskin flour fed levain (98% white flour, 2% grapeskin flour). Didn't add any extra grapeskin flour into the loaf this time and am quite happy with the coloration, it's much more subtle but certainly there.
Took a pretty relaxed approach, got back home this morning and started an autolyse, The autolyse started at about 68 percent hydration. Left, did some errands, visited the folks, let the gluten do it's thing. Came back 2 hours (?) later, I really am not entirely sure. Mixed in my levain, salt, and an itty bitty pinch of yeast. Decided I wanted a little more water so I added some extra. So by my rough calculations my total hydration should be approximately 83. Mixed it all up by hand and plopped it in my trust dough trough, gave it two folds, 30 minutes, and an hour 10 minutes. Let it proof another 1 hour and 15 minutes (little cold up here). pre shaped, shaped, scored, baked starting at 525, receding to 475 after loading. Nothing too crazy, nice subtle flavor, great textures, and a happy baker.