Mountaindog's Cherry Pecan

While browsing through my future bake folder I found a formula for Cherry Pecan au Levain from mountaindog. I've made this type of bread before but this formula caught my eye and it was time to try it out. Minor modifications to his formula were; 50g spelt substituted for 50g of the whole wheat, added 3 Tbs toasted wheat germ and 1 tsp diastatic malt, used a 50/50 mix of King Arthur bread flour and Honeyville Alta Artisan Unbleached All Purpose. The whole wheat, rye and spelt were fresh ground. My starter formula is borrowed from David Snyder; 70% AP, 20% whole wheat and 10% rye. The shaped loaves were retarded at 48*F for 15 hours in my basement cold room.

This is a delicious bread that I will put in my permanent bread file with no further modifications.