baked into 3 loaves.
1100 gr white whole wheat ( fresh milled)
400 bread fl
30 gr wheat malt
rest 2 hrs ( errands done)
150 gr oatmeal soaked in 200 gr h2o
200 gr active rye sour
30 gr salt
200 gr chopped pecans
230 gr dried cherries
50 gr h20 ( to dissolve and spread salt)
ferment 2-3 hrs with some folds in that time.
> refrigerate 2/3
> the last third, allow to double. It took about 8 hrs. preshape, shape, put in fridge.
In the morning- preheat oven, bake loaf 1. Take out the rest of the dough, divide, preshape, shape. Cook first loaf. Slightly overdone- when the timer went off, it was slightly underdone, so left in oven- but left a bit long. Still edible, slightly bitter exterior.
Loaf 2&3 proofed about 4 hrs ( kitchen was cold). Then cooked. Those look perfect.