To soak? Not to soak?
I'm going to try to replicate an incredible apricot-sage hearth bread I had a couple of years ago at New Pioneer Co-op in Iowa City, IA; I'm just trying to figure out whether I should soak the apricots or otherwise prepare them before throwing them into the dough. Has anyone tried both who can compare the options, or does anyone swear by one technique or the other? Should I expect them (if unsoaked) to draw moisture out of the dough?
Any observations from experience would be welcome.