As-baked, riff on a Ken Forkish recipe.

20% chopped apricot, soaked in Earl Grey tea, and drained (reserving liquid,) 15% lightly toasted chopped pecans. Set aside

70% bread flour, 20% whole wheat, 10% dark rye, 78% H2O (half the water is soaking liquid from the apricots). Mix to shaggy dough, then autolyze for 30 minutes,

2.4% NaCl, 0.7% instant yeast. Pinch and fold to combine. Rest 15 minutes or so to let the dough relax.

Fold in reserved apricots and pecans.

Overnight cold bulk ferment with one fold before bed.

Shape and counter proof 75 minutes.

Preheat oven, Dutch oven, and 2 burner skillet to 230

Boule in Dutch oven, batards on a sheet pan on skillet in oven. Turn oven down to 215 for 25 minutes.

Rotate batards, remove lid from Dutch oven.

Batards done after 55 minutes total, boule to more like 70 minutes total.

En guete!

Recipe: https://www.kingarthurbaking.com/recipes/cinnamon-roll-skillet-pancake-recipe but I subbed strawberries for the cinnamon swirl

Immature Sharp Shinned or Cooper's would be my guess, but Merlin seems convinced it's a Merlin which would go on my life list.

Coastal New England.

I was going for this https://youtu.be/PQOEjQ-vWvs

But I used turnip greens, scallions and pine nuts, and didn't listen when management said I was using too much filling.

Still some how tastier than a pile of mash next to a pile of greens.

Over 90%!

Pushing 90% depending on how you count the cave.

85% well above average, and His Worshipfullness' pre-lunch nap was uninterrupted!

I'm sorry that I interrupted your majesty's post breakfast nap.

Recipie from KAB https://www.kingarthurbaking.com/recipes/cinnamon-roll-skillet-pancake-recipe

Very tasty and everyone gets to eat at once.

30% Janie's Mill spelt 70% Gold Medal bread flour 78% H2O 2.2% NaCl 3ish grams instant yeast.

3.5 hour bulk with 2 folds in the first hour. Overnight cold proof.

30 minutes at 450f 20ish minutes at 400f

Let cool if you can, excellent dunked in soup.

En Guete!

Crumb shots: