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!