Wheat and Walnut

Walnut Wheat:

This week's loaf is about 50% whole wheat with walnuts mixed in (my first loaf with goodies in it!)

Overall Ingredients/percentages:
266.7g white flour (50%)
250g whole wheat (46.875%)
16.7g rye flour (3.125%)
416.7g H2O (78.125%)
11g salt (2.0625%)

Thursday evening: feed leaven

Leaven:
80% hydration
20% Medium Rye flour
80% AP flour
plus mature starter

Friday morning (around 11am): mix dough

Dough:
350g H2O (~90F)
200g bread flour
250g Whole wheat flour

Let autolyse ~45 min.

Then mix in 150g leaven and 11g salt. The leaven didn't seem completely ready (failed the float test), but I figured it'd catch up.

I left it for an hour, put it in the fridge, then realized I forgot to stretch and fold! So around 5pm I pulled it out and did a few stretch/fold rounds. After a couple rounds I mixed in around 2 C. of walnuts.

I put it back in the fridge over night till about 7am this morning. 

At 9:45 I shaped the loaf and put it on parchment paper and in a bowl to proof (covered with a towel). Ambient temperature is probably around 70, but I also baked some muffins this morning so the kitchen was warmer.

Around 11:10, with the oven and dutch oven preheated to 500F I started the bake. 20 minutes with the lid on and another 10 with the lid off. Internal temp was around 210F.

Now I've got to wait for it to cool. I'll post the crumb shot in the comments...