the impatient baker strikes again

So I was super-patient with the yeast water -- letting four organic apricots sit in water for six days till the liquid was bubbling. But I was super-impatient with the dough: a somewhat more wholegrain version of Hamelman's Swiss Farmhouse formula. (I changed the recipe to 70% bread flour/10% rye/10% spelt/10% malted khorosan because I figured that no self-respecting Swiss farmhouse baker would make a 90% white flour loaf. A white bread is a city bread.)

Ambient temperatures are cool here in NYC and my timings were all off. I refrigerated the second levain because I was gone all day, but I should have simply left it out to possibly overferment before mixing the final dough.

But the eating is great: who can complain about a tasty loaf full of lightly toasted walnuts, raisins and (my addition) pepitas? For the future, I could either ferment it longer using yeast water or potentially spike it with rye sourdough (perhaps instead of adding rye to the loaf) to turbocharge the fermentation and add a bit more oppositionality to the raisin & apricot sweetness.

Rob