No clear plan of attack bread

This bread is the result of not having a good idea of what I was looking to achieve this week and a bunch of diversions and distractions. When gathering things to sprout and an interruption I ended up with three grains without the gluten proteins (rice, barley and millet) and some great northern beans don't know what or if I was thinking at the time. Then while refreshing the starter after its week long stay in the fridge I by mistake after having to chase and catch a couple of wandering chickens put in twice the water than usual and had to add twice the flour, which is half WWW and half AP, to make up for it. When the starter was ready to bake with after about four hours and some errands I still didn't have a real plan for what I was doing but grabbed some Red Fife and rye berries to make up part of the whole grain component which ended up being a little over 60%. I ground the flours and along with some AP autolysed then mixed in twice the usual amount of starter(I know that wasn't necessary but was curious),  some sorghum syrup and salt then after three S&F retarded overnight. After warming the next morning the loaf was shaped, proofed and baked. I went back to taking the temperature of the loaf after finding a few loaves under baked while relying on the thump and smells done tests and glad because this loaf had to continue baking about fifteen minutes and twenty degrees after I would have removed it from the oven just by observation. The bread turned out better than it should have considering, the crumb is moist and well structured and the taste is nutty and just the slightest sour.

Stu