Just a little tweak. Or 2.
100% AP levain Hamelman WW with raisins.
Too lazy to convert my 100% hydration to a Hamelman 125% hydration AP levain. So I changed to formula to use my existing levain. That was easier!
I was also too lazy to refresh it, so it came out of the refrigerator and was used as is, last refreshed at least a week ago. I had enough so I just scaled it out first and let it assume room temp. That was easier!
Then at a late moment's inspiration I decided to add golden raisins on the first Letter Fold. This is a really good bread, with a nice crisp crust, and the addition of the raisins to give it a tasty sweet aspect. At 20% WW and 5% rye, there is enough flavor here to remind me that I should have this bread on a more regular rotation.
4 x 350g baguettes/long batards.