the impatient baker strikes once more

So I used to be super-patient with the yeast water — letting 4 natural apricots sit in water for six days until the liquid was effervescent. However I used to be super-impatient with the dough: a considerably extra wholegrain model of Hamelman’s Swiss Farmhouse components. (I modified the recipe to 70% bread flour/10% rye/10% spelt/10% malted khorosan as a result of I figured that no self-respecting Swiss farmhouse baker would make a 90% white flour loaf. A white bread is a metropolis bread.)

Ambient temperatures are cool right here in NYC and my timings have been all off. I refrigerated the second levain as a result of I used to be gone all day, however I ought to have merely left it out to presumably overferment earlier than mixing the ultimate dough.

However the consuming is nice: who can complain a few tasty loaf stuffed with flippantly toasted walnuts, raisins and (my addition) pepitas? For the longer term, I might both ferment it longer utilizing yeast water or doubtlessly spike it with rye sourdough (maybe as an alternative of including rye to the loaf) to turbocharge the fermentation and add a bit extra oppositionality to the raisin & apricot sweetness.

Rob