Sour Apple w/ Walnuts

Always see figs, cherries, cranberries, raisins, currants.  Why not apples.  Hell, why not fresh apples.  I'm from a Jewish family so why not walnuts with apples.  And since we're being so, Why not be it Rye.  And hence Sour Apple.  Pretty delish for a first run.  Only thing I'd do different off the bat would be to lay apples out on a towel for a bit before adding to dough so they don't create a layer of water between the stretch and folds.  It all work itself out in the end but i think the dough would have come together better had I done this.  Oh and I think I'd like to add some cinnamon, not much, but just enough to hint the dough of it.  I'm not sure what ratio this would be but I'll be looking into it. Without further ado.

Sour Apple

build 1 (skip if rye starter is already available) (this is enough for a touch extra to build as a rye seed if desired)
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50 g White Starter
100 g Rye (local stone ground whole rye)
75 g h20

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Build 2 (Final Levain @ 78degF 2-4 hours)

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200 Ripe Rye Starter
200 Rye (local stone ground whole rye)
140 H20
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540
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Dough:
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1000 g Strong White Flour (Giustos Ultimate Perfomrer)
166 g Rye (local stone ground whole rye)
44 g Wheat (local stone ground hard red winter wheat)
770 g H20 (hold back 10%)
75 g honey (mine was raw and infused with cinnamon but as you saw in post not enough cinnamon)
32 g Salt (pink himilayan sea salt)
100 g Walnuts, toasted
125 g Apples, diced 1/2" (the other problem I had was the apples turned out to not be great baking apples and are                                                mushier than I'd like, so get a good crisp baking apple)
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2297 (final dough)
540   (levain)
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total dough 2837
makes 4 @ 705 g (25 oz)

1) Fauxtolyse*** all but salt, walnuts, and apples 30 minutes. Bulk starts now (4 hours)                                                     #fauxtolyse***my new word for the act of an autolyse but with more ingredients than just flour and water. 

2) Add salt and squeeze through fingers until well combined. Rsst 15 minutes 

3) slap and fold, rest 15 minutes, repeat
4) add remaining h20 and squeeze through fingers until dough comes back together
5) Add fruit and nuts and fold/knead in lightly. Rest 30 minutes. 
6) 2 s + f @ 30 minutes (rest 1 hour)
7) divide, preshape into a tight ball and relax for 30 minutes. Shape to unlined bowls dusted with rice flour
Proof 2-3 hours and bake or 1 hour and retard overnight.
8) Bake at 500 with steam for 12 mintues. lower to 480 and continue baking vented for 22 minutes until deep
dark color. cool

Happy Sunday

Josh

Trying to score on an apple.  Only had 4 loaves to try with.  Got it good once.  But I think I got the idea now.