Pain d'experiment, wallnut ancienne and ciabatta

With a little help from qahtan (tip for walnut oil) and liam (tip for folding), I made wallnutbread this sundaymorning. Two versions: slowrise (from 3-4 days ago, 50% wheat from mill, whole groats wheatflour (?), 50% plain white flour) and an experiment: last night before midnight I mixed about half pain d'ancienne, mixed in the wallnuts and let it rise overnight.

The results: perfect for the pain d'ancienne. A bit sticky bread for the overnight version (btw with 100% wheatflour, no mix), much lighter taste. It was gone in one lunch anyway. The purple around the walnuts did not show up, maybe since I cracked he wallnuts on the evening before. Maybe it was my illusion that the walnuts don't spread so nice in the bread, I am sure I had that problem once before.

On the normal pain d'ancienne the scoring did not work out completely (but still good enough). The structure and taste is very good, almost 'criminal' as one tester put it. Next time I will not shape right away, but wait for half a hour (when out of the fridge). Then shape and score, so that it looks more like a boule.

Last but not least: ciabatta. A lot of work, but definitely worth the effort. This is pushing my oven to the limit (I used to stone). I am ready for a larger group of guests now... BTW the piece of cloth is a quilt 'in development' by Mrs. Jw.

Off topic: what else can you do but bake on rainy day like this...
Cheers,
Jw.